Entree: Tunisia – Tunis & North – أوجة بالمرقاز ➤ Ojja bil-merqaz (Tunisian spicy tomato and egg stew cooked with merguez sausages)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 8 merguez sausages, approx. 1 lb (450 g) total
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 0.3 oz / 8 g)
- 1 tbsp (15 ml) harissa paste, or to taste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) sweet or smoked paprika
- 28 oz (800 g) crushed tomatoes (canned) or peeled and crushed ripe tomatoes
- 1/2 cup (120 ml) water or stock, if needed
- Salt to taste
- Freshly ground black pepper to taste
- 4 large eggs, approx. 7 oz (200 g) total
- 2 tbsp (8 g) chopped fresh cilantro or flat-leaf parsley
- Lemon wedges to serve (optional)

Instructions

1. Heat 1 tbsp (15 ml) olive oil in a wide sauté pan over medium-high heat. Add the merguez and brown on all sides, about 6–8 minutes; transfer to a plate and reserve.
2. Reduce heat to medium, add the remaining 1 tbsp (15 ml) olive oil, then sauté the chopped onion until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the harissa, cumin, and paprika and cook for 1 minute to release the spices' aroma.
4. Add the crushed tomatoes and 1/2 cup (120 ml) water or stock if the sauce is too thick. Bring to a simmer, season with salt and pepper, and simmer gently for 8–10 minutes to meld flavors.
5. Return the browned merguez to the pan, nestling them into the sauce. Simmer uncovered until the sausages are cooked through and sauce is slightly reduced, about 8–10 minutes.
6. Make four small wells in the sauce, crack an egg into each well, cover the pan, and cook on low until the egg whites are set but yolks remain slightly runny, 4–6 minutes (longer for firmer yolks).
7. Sprinkle with chopped cilantro or parsley, serve with lemon wedges and crusty bread to mop up the sauce.