Entree: Tunisia – Southern Tunisia – أوجة ➤ Ojja (Spicy Tunisian tomato and pepper stew with eggs and merguez sausage)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 6 merguez sausages, approx. 1 lb (450 g)
- 1 tbsp (15 ml) olive oil
- 1 medium onion, chopped, approx. 150 g
- 3 cloves garlic, minced
- 1 red bell pepper, chopped, approx. 150 g
- 1 green bell pepper, chopped, approx. 150 g
- 28 oz (800 g) crushed tomatoes (canned) or ripe fresh tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) harissa paste (adjust to taste)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- Salt and freshly ground black pepper to taste
- 4 large eggs, approx. 200 g total
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Crusty bread for serving

Instructions

1. In a large skillet or shallow pan, heat the olive oil over medium-high heat. Add the merguez sausages and brown on all sides, about 6–8 minutes. Remove sausages and slice into 1-inch (2.5 cm) pieces or remove casings and crumble; set aside.
2. In the same pan, add the chopped onion and peppers. Sauté until softened, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in the crushed tomatoes, tomato paste, harissa, cumin, and coriander. Return the sliced or crumbled merguez to the pan. Reduce heat to medium-low and simmer gently for 10–15 minutes to meld flavors; add a splash of water if the sauce becomes too thick.
4. Taste and season with salt and freshly ground black pepper, and more harissa if you prefer extra heat.
5. Make four small wells in the simmering sauce and crack an egg into each well. Cover and poach the eggs in the sauce until whites are set but yolks remain runny, about 5–7 minutes (longer if you prefer fully set yolks).
6. Sprinkle chopped cilantro or parsley over the top. Serve the Ojja straight from the pan with plenty of crusty bread for dipping.