Zesty Tunisian Ojja with Spicy Merguez Sausages
Ojja is a vibrant and spicy Tunisian dish made with eggs, tomatoes, and Merguez sausages, perfect for brunch.
Preparation
Get these tasks done before you start cooking.
Marinating the Sausages
- 1
Prick sausages
Prick the Merguez sausages and set aside.
- 2
No marination needed
No additional marination is needed.
- 3
Optional sauté
Optionally, you can sauté them briefly to intensify the flavors.
Preparing the Tomato Base
- 1
Heat oil
Heat olive oil in a large skillet over medium heat.
- 2
Sauté onions
Add onions and sauté until soft, about 5 minutes.
- 3
Add remaining ingredients
Stir in garlic, tomatoes, tomato paste, harissa, cumin, salt, and pepper.
Tip: Ensure the tomato paste is fully cooked to avoid a metallic taste. Use ripe tomatoes for a naturally sweeter sauce.
How to Make Zesty Tunisian Ojja with Spicy Merguez Sausages
Total time: 1 h · Yields 4 servings
- 1
Sautéing Sausages
In a separate pan, lightly brown the sausages until cooked through.
- 2
Simmering Base
Let the tomato base simmer for 15 minutes, stirring occasionally.
- 3
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.
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