Name: Ojja
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Tunisian
Ingredients: 250 g merguez sausage (sliced); 1 piece onion (chopped); 1 piece red bell pepper (chopped); 3 cloves garlic (minced); 1 tbsp harissa; 400 g canned crushed tomatoes; 30 ml olive oil; 4 piece egg; chopped parsley (to taste); salt (to taste)

1

Brown the merguez

Heat the olive oil in a wide skillet and brown the merguez slices.

2

Soften the vegetables

Add the onion, red pepper and garlic and cook until softened.

3

Simmer the sauce

Stir in the harissa and crushed tomatoes and simmer until the sauce thickens.

10 min

4

Poach the eggs in the sauce

Make small wells in the sauce, crack in the eggs, cover, and cook until the whites are just set but the yolks stay runny.

Cook covered on low heat so the tops of the eggs set without overcooking the yolks.

5 min

5

Serve straight from the pan

Scatter over the parsley and serve the ojja straight from the pan with crusty bread for dipping.

Ojja

Ingredients

Method

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