Tunisia · Lamb · No. 367
Tunisian-Style Ojja with Merguez and Eggs
A single portion of Tunisian cooking, ready in 26 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Fry the sliced merguez in a pan over medium heat for 4–5 minutes until browned. Remove and set aside.
- 2
In the same pan, soften the pepper, onion and garlic for 4–5 minutes.
- 3
Stir in the tomatoes, harissa and cumin, return the sausage to the pan, and simmer for 8–10 minutes.
- 4
Make two wells in the sauce and crack in the eggs. Cover and cook for 4–5 minutes until the eggs are just set.
- 5
Taste and adjust the seasoning.
- 6
Scatter with coriander and serve with crusty bread.
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