Ojja Merguez (Eggs with Merguez and Tomato)
Nothing like a steaming ojja to wake up your taste buds! This Tunisian street food staple, often eaten for breakfast or as a sandwich, combines chicken merguez with a spiced tomato sauce kicked up with harissa. The poached eggs in the sauce add an irresistible creaminess. It's a classic in Tunisian markets, best devoured with bread. Wondering what sets Tunisian cuisine apart from Moroccan? The generous use of harissa and cumin, with bolder, spicier flavors. To cook Tunisian at home, harissa, cumin, tomato paste and parsley are your best friends.
Ingredients
- chicken merguez8
- eggs8
- ripe tomatoes4
- tomato paste2 tbsp
- onion1
- garlic3 cloves
- harissa1 tbsp
- olive oil3 tbsp
- salt1 pinch
- ground cumin1 tsp
- black pepper1/2 tsp
- fresh parsley chopped2 tbsp
Instructions
- 1
Heat olive oil in a large non-stick skillet. Add chicken merguez and cook for 8-10 minutes until well browned. Remove and set aside.
- 2
In the same skillet, sauté chopped onion and minced garlic for 2 minutes until translucent.
- 3
Add grated tomatoes, tomato paste, harissa, cumin, salt and pepper. Stir and simmer for 5 minutes until sauce thickens.
- 4
Return merguez to the sauce, mix well. Make 8 small wells in the sauce with a spoon, and crack an egg into each well.
- 5
Cover and cook over low heat for 5-7 minutes until whites are set but yolks remain runny. Add some parsley.
- 6
Serve directly in the skillet with crusty bread for dipping.
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