Ojja

Merguez, harissa and sweet peppers give this skillet of eggs its character. The tomato sauce should be thick enough to hold the eggs in little wells, with bread ready for scooping up the last spoonful.

Ojja

Eggs cooked in a tomato and pepper sauce with merguez sausage, harissa, cumin and coriander. Serve straight from the skillet while hot.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 small servings

Ingredients Method Notes

Ingredients

  

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• 4 Merguez Spicy Lamb Sausages
• 4 tbsp Olive Oil
• 2 Garlic Cloves, peeled & thinly sliced
• 1 Large Tomato, diced
• 2 14.5 oz Cans of Diced Tomatoes
• 1 tbsp Tomato Paste, heaping
• 1 Red Pepper, seeded & sliced
• 1 Green Pepper, seeded & sliced
• 1 tbsp Harissa
• 1/4 tsp Cumin
• 1/4 tsp Coriander, ground
• 1 tsp Salt
• 4 Large Eggs

Method

 

1. In a medium skillet over medium high heat, add 1 tablespoon of olive oil and sauté the merguez sausage until browned. Drain on a paper towel and reserve.
2. In a large skillet over medium heat, add 3 tablespoons of olive oil and sauté the sliced garlic until light golden brown. Be careful not to burn the garlic as it will become bitter. Add the red and green peppers and cook, stirring occasionally for approximately 10 minutes.
3. Add the canned tomatoes, fresh diced tomato, tomato paste, harissa, cumin, coriander and salt. Return the sausage to the pan. Simmer uncovered, stirring occasionally, for about 10 minutes, until the sauce thickens and the lamb sausage reaches 160°F (71°C).
4. Make four wells in the sauce. Crack the eggs into individual cups, then slide one egg into each well. Cover and simmer gently until the whites and yolks are firm. If you prefer soft yolks, use pasteurized shell eggs. Serve hot.

Notes

Serves 2–4: allow one egg per person for 4 smaller portions or two eggs each for 2 larger portions. Adjust harissa to taste, taking the heat of your merguez into account.

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Cooking notes

Reduce the sauce first. Let excess liquid cook off before adding the eggs. Once the eggs go in, the job is to set them gently, not to boil away a watery sauce.

Choose your heat. Both merguez and harissa can bring heat. Taste the cooked sauce before adding more harissa, and adjust to suit the people at your table.

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