Tunisian
Ojja with Merguez
Tunisian eggs and merguez in spicy tomato sauce
Tunisian merguez sausages and eggs cooked in a punchy harissa tomato and pepper sauce.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Tunisian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Ojja with Merguez
Ingredients
Main
Method
- 1
Brown the merguez pieces in olive oil and set aside.
- 2
Cook pepper and garlic, then add tomato, harissa and caraway and simmer until thick.
- 3
Return the merguez, make four hollows and crack in the eggs.
- 4
Cover and cook until whites set but yolks remain soft, then finish with parsley.
Ojja is a Tunisian tomato-and-egg dish; the merguez version is especially robust and distinct from North African shakshuka variations.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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