Entree: Tunisia – Djerba – عجة ➤ Ojja (Tunisian spicy tomato and egg stew)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 8 merguez sausages, approx. 1 lb (450 g) total, casings removed and broken into pieces
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 garlic cloves, minced (approx. 15 g)
- 1 red bell pepper, seeded and diced (about 6 oz / 170 g)
- 14 oz (400 g) can crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1–2 tbsp (15–30 g) harissa paste, to taste
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) sweet paprika
- Salt and freshly ground black pepper to taste
- 4 large eggs, approx. 50 g each
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- 1/2 cup (120 ml) water or light broth (optional, to adjust sauce consistency)
- Lemon wedges (for serving)

Instructions

1. Heat the olive oil in a large shallow skillet over medium-high heat. Add the merguez pieces and brown them, breaking them up slightly as they cook, about 5–6 minutes. Remove most of the rendered fat, leaving a tablespoon in the pan, and transfer the sausages to a plate.
2. Add the chopped onion and diced red pepper to the skillet and sauté in the remaining fat until softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Stir in the tomato paste, harissa, cumin, and paprika; cook briefly to bloom the spices. Add the crushed tomatoes and 1/2 cup (120 ml) water or broth if needed, bring to a gentle simmer, and cook for 8–12 minutes until the sauce thickens slightly. Season with salt and pepper.
4. Return the browned merguez to the skillet and make four shallow wells in the sauce. Crack an egg into each well, cover the pan, and simmer over low heat until the egg whites are set but yolks remain runny, about 4–6 minutes (cook longer if firmer yolks are desired).
5. Garnish with chopped cilantro or parsley and serve straight from the pan with lemon wedges and crusty bread or Tunisian flatbread for sopping up the sauce.