Ojja tunisienne aux Merguez et aux Oeufs

It is like a Shakshuka, but with sausages!

I bought some Merguez last week in France and they needed to be cooked. I checked Pinterest and the Ojja dish was everywhere.

Nothing easier to prepare. Food was on the table in less than 30 minutes. The merguez cook in their own pan and then are cut up and added to the pan with the eggs. They come in last and need 3 to 5 min with a lid on the pan.

If you want the yolk more runny, 3 min is a great time.

Recipe for 2:

4 Merguez

4 eggs

2 tbsp olive oil

5 medium tomatoes, 1 large red bell pepper

3 green onions, 4 garlic cloves

3 tbsp Ayvar paste

150 ml veg stock

1/2 bunch fresh dill

1 tbsp cumin, 1 tbsp Arrabiata seasoning, 1 tsp smoked paprika, salt, pepper

Chop all veggies and brown the Merguez in 1 tbsp oil in a pan.

Put onions and garlic in a wide pan that has a lid. Cook for 3 min. Add bell pepper and season. Chop the tomatoes and let them get soft. Some Ayvar and veg stock follow now. The dill is the last before the cooked sausages gets in.

Make four wells in the pan and drop the eggs in. Cover with a lid and finish your dish with runny or more cooked eggs.

Eat with bread.