← Nouns Cooking · Moroccan

Ingredients

• 8 merguez sausages
• 4 tbsp Olive oil
• 1 Onion, diced
• 1 red pepper, cut into strips
• 1 green pepper, cut into strips
• 1 Green chilli, finely chopped
• 2 cloves Garlic, crushed
• 1 tbsp Tomato purée (paste)
• 2 tsp Harissa
• ½ tsp ground cumin
• ½ tsp Ground coriander
• ¼ tsp ground caraway (optional)
• 5 ripe tomatoes, peeled and diced (or a 400 g can)
• 120 ml Water
• 6 Eggs
• salt and black pepper

Method

1. Brown the merguez in 1 tbsp of the oil in a large frying pan over medium heat for 5 min, turning, then lift out and cut into chunks.
2. Add the rest of the oil, the onion, peppers and chilli to the pan and cook for 6–8 min until soft. Stir in the garlic, tomato paste, harissa and spices for 1 minute.
3. Add the tomatoes and water, season lightly and simmer for 10 min until thick and jammy. Return the merguez and cook for 3 min more.
4. Crack in the eggs. For the Tunis way, stir gently so the eggs streak through the sauce; or leave them whole. Cover and cook for 3–5 min until just set.
5. Serve at once in the pan, with crusty bread for scooping.

Tips

• Check your merguez: some contain breadcrumbs or wheat fillers, which would make the dish not gluten-free.
• For a meat-free ojja, leave out the sausages and add a few cubes of potato with the peppers.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Amour de Cuisine