Ojja MerguezTomato, Sausage, and Egg Skillet

Name: Ojja Merguez (Tomato, Sausage, and Egg Skillet)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Tunisia
Ingredients: 350 g Merguez Sausage (cut into pieces); 20 ml Extra Virgin Olive Oil; 120 g Onion (finely chopped); 10 g Garlic (crushed); 180 g Green Bell Pepper (finely chopped); 500 g Tomato (peeled and finely chopped); 30 g Tomato Paste; 25 g Harissa Paste; 4 g Paprika; 3 g Cumin Powder; 150 ml Water; 7 g Salt; 2 g Black Pepper; 4 pcs Egg (pasteurized if serving with soft yolks)

A Tunisian tomato and harissa skillet with merguez and eggs. The sauce is reduced until thick before the eggs are added.

Prep

15m

Cook

30m

Serves

Estimated

Nutrition

Per serving

445kcal

Calories

23g

Protein

34g

Fat

15g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Sauce

350g
Merguez Sausage (cut into pieces)
20ml
Extra Virgin Olive Oil
120g
Onion (finely chopped)
10g
Garlic (crushed)
180g
Green Bell Pepper (finely chopped)
500g
Tomato (peeled and finely chopped)
30g
Tomato Paste
25g
Harissa Paste
4g
Paprika
3g
Cumin Powder
150ml
Water
7g
Salt
2g
Black Pepper

Finishing

4pcs
Egg (pasteurized if serving with soft yolks)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Brown the merguez sausage in a wide skillet, then transfer it to a plate.
02
Add the extra virgin olive oil and cook the onion until soft. Stir in the garlic and green bell pepper.
03
Add the tomato, tomato paste, harissa paste, paprika, cumin powder, water, salt, and black pepper. Simmer until thick.
04
Return the merguez sausage and cook until it reaches 71°C (160°F).
05
Make hollows in the sauce and crack in the eggs. Cover and cook until the whites are fully set; use pasteurized eggs if leaving the yolks soft.

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