Traditional Tunisian Ojja with Spiced Merguez Sausage
Hearty Ojja with spiced merguez, vibrant tomatoes, and a touch of heat in about 30 minutes. A warm, savory delight that satisfies.
About This Recipe
Ojja is a vibrant Tunisian dish featuring spiced merguez sausage, simmered tomatoes, and gently poached eggs. The magic happens when we crack the eggs into the hot sauce.
Ojja is a traditional Tunisian dish known for its bold flavors and comforting warmth. This version highlights the spiciness of merguez sausage, complemented by a rich tomato sauce and perfectly poached eggs.
The method of cooking the sausage first allows it to release its spices into the sauce, enriching the flavors. Keep an eye on the eggs; they should be softly set but not overcooked.
Expect a hearty dish with a savory base and runny yolks that blend beautifully with the spiced sauce. One common pitfall is overcooking the eggs, which can turn them rubbery, so watch them closely.
Serve Ojja with crusty bread for dipping, making it a cozy meal for family or friends. It’s perfect for a casual dinner, letting everyone enjoy the flavors together.
Why This Recipe Works
Spiced Sausage Infuses Flavor: Cooking the merguez first allows its spices to meld with the tomatoes, creating a rich base.
Gentle Heat for Perfect Eggs: Covering the skillet helps the eggs cook evenly, keeping the yolks runny.
Fresh Herbs Brighten the Dish: Adding parsley at the end gives a fresh contrast, enhancing the overall flavor.
Chef's Pro Tip: For the best results, serve immediately after cooking so the eggs remain runny and the flavors are vibrant.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until softened, about 5 minutes.
- 2
Stir in minced garlic and cook until fragrant, about 1 minute. Then add the merguez sausage, breaking it up as it cooks.
- 3
Once the sausage is browned, add the canned tomatoes, cumin, paprika, cayenne, salt, and pepper. Simmer for about 10 minutes.
- 4
Make small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are just set, about 5 minutes.
- 5
Remove from heat and garnish with fresh parsley. Serve hot with crusty bread for dipping.
Nutrition Facts
Per serving
fat
25g
carbs
30g
fiber
4g
sodium
600mg
protein
25g
calories
450
Related Kitchen Tips
All tips
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