Zesty Tunisian Ojja with Spicy Merguez Sausages
A flavorful North African brunch classic
Ojja is a vibrant and spicy Tunisian dish made with eggs, tomatoes, and Merguez sausages, perfect for brunch.
- 45 min
- 4
- Intermediate
Ingredients
For the Sausages
For the Tomato Base
For the Eggs
For the Garnish
Preparation
Marinating the Sausages
Prick sausages
Prick the Merguez sausages and set aside.
No marination needed
No additional marination is needed.
Optional sauté
Optionally, you can sauté them briefly to intensify the flavors.
Preparing the Tomato Base
Heat oil
Heat olive oil in a large skillet over medium heat.
Sauté onions
Add onions and sauté until soft, about 5 minutes.
Add remaining ingredients
Stir in garlic, tomatoes, tomato paste, harissa, cumin, salt, and pepper.
Ensure the tomato paste is fully cooked to avoid a metallic taste. Use ripe tomatoes for a naturally sweeter sauce.
Cooking Process
Sautéing Sausages
In a separate pan, lightly brown the sausages until cooked through.
Simmering Base
Let the tomato base simmer for 15 minutes, stirring occasionally.
Poaching Eggs
Create small wells in the sauce, crack eggs into the wells, cover, and poach for 5 minutes until whites are set but yolks remain runny.
Plating & Serving
Zesty Tunisian Ojja with Spicy Merguez Sausages
Zesty Tunisian Ojja with Spicy Merguez Sausages
Serve
Serve directly from the skillet garnished with fresh cilantro on top, allowing everyone to scoop their portion.