Heat a large skillet over medium heat and add 2 tablespoons of Olive Oil.
Add the Merguez Sausages whole and brown on all sides, about 4–5 minutes; remove to a plate, slice into chunks, and set aside.
In the same skillet add the chopped Onion and diced Green Bell Pepper and sauté until softened, about 5–7 minutes.
Stir in minced Garlic and cook for 30 seconds until fragrant.
Add 1–2 tablespoons of Tunisian Harissa Paste (to taste), 1 tablespoon of Tomato Paste, and the can of Canned Crushed Tomatoes; stir to combine.
Season the sauce with 1 teaspoon Ground Cumin, 1/2 teaspoon Ground Caraway, 1 teaspoon Sweet Paprika, and salt and Black Pepper to taste, then return the sliced sausages to the pan.
Bring the mixture to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Make 4–6 small wells in the sauce and crack an Egg into each well; cover the skillet and cook on low until the egg whites are set but yolks are still runny, about 5–8 minutes (cook longer for firmer yolks).
Sprinkle chopped Parsley over the finished ojja and serve straight from the pan with plenty of Crusty Bread for dipping.
