Zesty Tunisian Ojja with Spicy Merguez Sausages

Name: Zesty Tunisian Ojja with Spicy Merguez Sausages
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Brunch
Ingredients: Merguez sausages; Olive oil; Onion; Garlic; Tomatoes; Tomato paste; Harissa paste; Ground cumin; Salt and pepper; Eggs; Salt; Black pepper; Fresh cilantro

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

Merguez sausages

8 spicy, preferably lamb

For the Tomato Base

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Tomatoes

2 large, peeled and diced

Tomato paste

1 tablespoon

Harissa paste

1 teaspoon

Ground cumin

1 teaspoon

Salt and pepper

To taste

For the Eggs

Eggs

4 large

Salt

A pinch

Black pepper

A dash

For the Garnish

Fresh cilantro

Roughly chopped handful

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.

Timing: 10 min

Simmering Base

Let the tomato base simmer for 15 minutes, stirring occasionally.

Timing: 15 min

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.

Timing: 5 min; Use low heat

Plating & Serving