tunisienne·non-vegetarian·facile

Tunisian Ojja with Merguez Sausages and Eggs

Name: Tunisian Ojja with Merguez Sausages and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Cuisine: tunisienne
Ingredients: 4 pieces halal merguez sausages; 6 eggs; 500g ripe tomatoes; 1 onion; 3 garlic cloves; 1 teaspoon sweet paprika; 1/2 teaspoon hot paprika; a few sprigs fresh cilantro; 3 tablespoons olive oil; to taste salt; to taste black pepper

Ah, Tunisian Ojja… This comforting dish smells like winter mornings in Tunis, where the table gathers around a steaming skillet! It's a symphony of spices, perfectly grilled halal merguez, and runny eggs, all coated in a paprika-infused tomato sauce. At home, we always serve it with good homemade bread to soak up every drop. This traditional version is 100% halal, with no alcohol or pork, and takes only 30 minutes to make. You'll love the contrast between the spicy merguez and the runny eggs. It's the quintessential Tunisian breakfast, but also a perfect dinner when you want something warm and cozy. Give it a try, and the aromas will transport you straight to the Mediterranean!

45 min(prep 15 + cook 30)

4 servings

kcal

Ingredients

halal merguez sausages4 pieces
eggs6
ripe tomatoes500g
onion1
garlic cloves3
sweet paprika1 teaspoon
hot paprika1/2 teaspoon
fresh cilantroa few sprigs
olive oil3 tablespoons
saltto taste
black pepperto taste

Nutrition

Proteines15g19%

Glucides35g45%

Lipides15g19%

Fibres4g5%

Sucres8g10%

Instructions

1
Peel and finely chop the onion and garlic. Dice the tomatoes (or grate them). Chop the cilantro.
2
In a large skillet or tagine, heat the olive oil and brown the merguez over high heat until golden. Remove and set aside.
3
In the same skillet, sauté the onion and garlic over medium heat until translucent. Add the tomatoes, sweet paprika, hot paprika, salt, and pepper. Simmer uncovered for 10 minutes, until the sauce thickens.
4
Return the merguez to the skillet, coating them well with the sauce. Make small wells in the sauce and crack the eggs one by one into them. Cover and cook over low heat for 5–7 minutes, until the whites are set but the yolks are still runny.
5
Sprinkle with fresh chopped cilantro and serve immediately with crusty bread (like tabouna bread or country bread) for dipping.
6
Enjoy hot: the ojja is meant to be shared with family or friends, dipping bread into the runny yolk.

#halal #tunisienne #ojja #merguez #œufs #petit-déjeuner #plat rapide

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