Tunisian
Ojja Merguez
A Tunisian skillet of spicy tomato, garlic, peppers, and merguez sausages finished with softly set eggs. It is traditionally eaten hot from the pan with bread to scoop up the rich red sauce.
Watch it madeSonia Cuisine · 8:13
Ingredients
- Merguez sausages4 small links, about 220g
- Olive oil1 tbsp
- Garlic4 cloves, minced
- Green pepper or mild green chile1, diced
- Tomato paste2 tbsp
- Harissa1 to 2 tsp
- Ground caraway1 tsp
- Ground coriander1/2 tsp
- Sweet paprika1/2 tsp
- Ripe tomatoes2 medium, grated or finely chopped
- Water1/2 cup
- Eggs3 large
- Fine sea saltto taste
- Black pepperto taste
- Flat-leaf parsley1 tbsp, chopped
- Crusty breadfor serving
Method
- Prick the merguez lightly, place them in a wide skillet over medium heat, and brown them in the olive oil for 4 to 5 minutes, turning until the fat begins to render.
- Remove the sausages to a plate, leaving the spiced fat in the skillet, and cut each sausage into bite-size pieces.
- Add the garlic and diced green pepper to the skillet and cook for 2 to 3 minutes, stirring so the garlic softens without burning.
- Stir in the tomato paste, harissa, caraway, coriander, and paprika, and fry the mixture for 1 minute until the oil turns deep red and fragrant.
- Add the grated tomatoes, water, a small pinch of salt, and black pepper, then simmer for 8 to 10 minutes until the sauce thickens but remains loose enough for dipping.
- Return the sliced merguez to the sauce and simmer for 5 minutes, until the sausages are cooked through and have seasoned the sauce.
- Crack the eggs directly into the skillet, season lightly, and gently stir the whites into the sauce while leaving some yolks partly intact, or leave the eggs whole if preferred.
- Cover and cook over low heat for 3 to 5 minutes, until the eggs are just set and still soft.
- Scatter with chopped parsley and serve immediately in the skillet with crusty bread.
Common questions
Can I substitute the merguez or make this without lamb sausage?
Yes. Any spicy fresh sausage works best: lamb, beef, or chicken sausage with cumin, chili, and garlic. If using milder sausage, increase harissa and paprika a little so the sauce still tastes boldly Tunisian.
How do I know when the sauce is ready before adding the eggs?
Simmer until the tomatoes lose their raw smell and the sauce turns thick, glossy, and spoonable but still loose enough to dip bread into. If it gets too thick, splash in a little water before adding the sausages back.
What are the most common mistakes when cooking ojja merguez?
Don’t burn the garlic, and don’t over-reduce the sauce before the eggs go in. Also avoid boiling the eggs hard; they should poach gently in small wells so the yolks stay soft unless you prefer them set.
How should I store leftovers and reheat them?
Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce. If possible, add fresh eggs only when serving, not before storing.
What should I serve with ojja merguez?
Serve it hot with crusty bread, baguette, or khobz for dipping into the sauce and runny yolks. A simple salad, olives, or pickled peppers work well on the side, and the dish is best eaten straight from the skillet.