Ojja with merguez
Eggs cooked in a tomato, pepper and harissa sauce with merguez sausages.
Active time25 min
Cooking25 min
Total40 min
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Ingredients
- 3 garlic cloves
- 1 small onion
- 200 g sweet pepper
- 350 g tomatoes
- 5 eggs
- 300 g merguez sausages
- 2 tbsp tomato purée
- half a cup of water
- 1 tbsp harissa
- 2 tbsp olive oil
- 1 pinch of black pepper — optional
- 1 pinch of salt — optional
- 1 tsp ground caraway
- 1 tsp tabil spice blend
Preparation
Peel and finely chop the onion and garlic. Wash and finely dice the tomatoes. Wash and deseed the peppers, then cut into thin strips so they soften in the sauce.
3 garlic cloves1 small onion200 g sweet pepper350 g tomatoes- knife
- chopping board
Cook the merguez in a sauté pan over medium heat, turning them. Check that their centres reach 75 °C for 30 seconds. Set aside on a plate and remove excess fat from the pan.
300 g merguez sausages- sauté pan
- tongs
- plate
- food thermometer
Heat the oil in the pan. Fry the tomato purée, harissa and garlic briefly, then add onion and stir until softened. Add spices, water, tomatoes, peppers and merguez. Cover and cook for about 10 minutes until the peppers are tender and the sauce thick. Add salt and pepper if using.
2 tbsp tomato puréehalf a cup of water1 tbsp harissa2 tbsp olive oil1 pinch of black pepper — optional1 pinch of salt — optional1 tsp ground caraway1 tsp tabil spice blend- sauté pan
- lid
- spatula
Make small wells in the sauce with a spoon and crack in the eggs. Cover and cook gently for about 4 minutes until the whites set. Cook longer for firm yolks. Serve without stirring the eggs into the sauce.
5 eggs- sauté pan
- lid
- spoon
Allergens
- Eggs
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration