Tunisian Ojja Merguez with Peppers and Scrambled Eggs
Ojja merguez is the quintessential Tunisian breakfast, a dish that awakens the taste buds and warms the heart. You'll love this flavorful version, where harissa meets the sweetness of peppers and the spiciness of merguez, all wrapped in scrambled eggs. Tunisian cuisine stands out for its bold use of spices and chili, far from the subtlety of Moroccan food. Here, people love generous and convivial dishes, like this ojja to share at the table. Whether you're in France or elsewhere, rediscover the authenticity of Tunisia in this simple and quick recipe. Perfect for a weekend brunch, it instantly transports you to the land of jasmine.
Ingredients
- Beef merguez (no pork)6 pieces
- Red peppers2 medium
- Ripe tomatoes3 medium
- Onions1 large
- Garlic3 cloves
- Tunisian harissa1 tablespoon
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Eggs4 large
- Olive oil2 tablespoons
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh parsley1 bunch
Instructions
- 1
Thinly slice the onion, garlic, and peppers. Dice the tomatoes.
- 2
In a large skillet, heat the olive oil and sauté the onion and garlic until translucent.
- 3
Add the peppers and sauté for 5 minutes. Stir in the tomatoes, harissa, cumin, paprika, salt, and pepper. Simmer over medium heat for 10 minutes.
- 4
Meanwhile, cut the merguez into chunks and add to the skillet. Cook for 5 minutes until nicely browned.
- 5
Crack the eggs over the mixture, cover, and cook for 3-4 minutes until the whites are set but the yolks are still runny.
- 6
Sprinkle with chopped fresh parsley and serve immediately with tabouna bread or a crusty baguette.
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