Tunisian Ojja

Name: Tunisian Ojja
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan Maghreb
Ingredients: 2 tbsp Olive Oil; 300g Merguez Sausage, Cut into bite-size pieces; 1 medium Onion, Finely chopped; 1 Green Bell Peppers, Sliced; 3 cloves of Garlic, Sliced; 2 tbsp Tunisian Harissa Paste; 1 tbsp Tomato Paste; 400g Crushed Canned Tomatoes; 1 tsp Ground Cumin; 1/2 tsp Ground Caraway; 1 tsp Sweet Paprika; 1/2 tsp Pepper (Black); 6 large Eggs; 2 tbsp Parsley, Fresh, chopped; 1 loaf of Crusty Bread, For serving; Some Salt, To taste (1 tsp indicated)

Tunisian Ojja is a rustic, spicy tomato-and-pepper skillet stew studded with fragrant merguez sausage and finished with gently poached eggs. Bright harissa and warm spices give the sauce depth, while fresh parsley and crusty bread make it perfect for scooping every last drop. It’s a vibrant, satisfying one-pan meal ideal for brunch or a cozy dinner.

Tunisian Ojja is a rustic, spicy tomato-and-pepper skillet stew studded with fragrant merguez sausage and finished with gently poa... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

B- · Healthy

Rating

4.5

Time

45 min

Price

2,55 €

Calories

838 kcal

healthy

easy

one pot

high protein

Method

Prep the ingredients

Finely chop the onion, slice the green bell pepper into thin strips, thinly slice the garlic cloves, and cut the merguez sausage into bite-size pieces so everything is ready for the pan.

Brown the merguez

Heat the olive oil in a large skillet over medium-high heat. Add the merguez and cook, stirring occasionally, until the edges are browned and some fat has rendered, about 4 minutes.

Build the sauce

Stir in the onion and bell pepper and cook until softened, about 4 to 5 minutes. Add the garlic, Tunisian harissa paste, tomato paste, ground cumin, ground caraway, sweet paprika, ground black pepper, and salt, then cook for 1 minute until fragrant. Pour in the crushed canned tomatoes, scrape up any browned bits from the bottom of the pan, and simmer the sauce uncovered for 10 minutes until thick, glossy, and deep red.

Poach the eggs

Make six small wells in the sauce and crack in the eggs, spacing them out so they have room to set. Cover the pan and cook over low heat for 6 minutes, then check the whites; if they still look translucent, cook 1 to 2 minutes more until just set and the yolks stay soft.