Brunch
Ojja
- Preparation time
- 25 min
- Servings
- 2 servings
Ingredients
- Merguez — to buy300 g (4 sausages)
- Egg — to buy4
- Tomato — to buy4
- Bell pepper — to buy1
- Harissa — to buy1 tbsp
- Garlic — to buy3 cloves
- Onion — to buy1
- Olive oil — to buy2 tbsp
- Fresh cilantro — to buy1 handful
- Salt — to buy1 pinch
Preparation
Cut the merguez into thick slices. Heat the oil in a sauté pan (ideally a Tunisian clay tajine dish, but a deep pan works very well) and brown them on all sides for 5 minutes.
Add the sliced onion and the bell pepper cut into strips, and cook for 5 minutes until they start to soften.
Add the crushed garlic and harissa, and mix for 1 minute to coat everything and bring out the spices.
Add the diced tomatoes, season with salt, and simmer over medium heat for 10 minutes, lightly mashing the tomatoes with a spoon, until you get a thick, concentrated sauce.
Taste and adjust the seasoning — ojja should be distinctly spicy.
Crack the eggs directly into the simmering sauce, spacing them out over the surface without stirring them in.
Cover and cook for 3-4 minutes over low heat, until the whites are set but the yolks are still runny (or longer if you prefer firm yolks).
Sprinkle with chopped fresh coriander and serve immediately in the cooking dish, piping hot, with bread for scooping.