Ojja with Merguez

Ingredients

What you’ll need

• 1/2 lb fresh merguez sausage (cut into 1-inch slices)
• 2 bell peppers (diced)
• 1 yellow onion (sliced)
• 4 ripe tomatoes (peeled and diced)
• 3 cloves garlic (minced)
• 1.5 tbsp harissa paste
• 4 fresh eggs
• 3 tbsp olive oil
• salt
• pepper

Method

How it comes together

1. 1

   Sauté sliced merguez in olive oil in a skillet over medium-high heat (375°F / 190°C) for 5 minutes until browned. Transfer merguez to a bowl, leaving the rendered fat in the skillet.

2. 2

   Sauté chopped onion, peppers, and garlic in the sausage fat over medium heat (350°F / 175°C) for 8 minutes until soft.

3. 3

   Stir in diced tomatoes, harissa, salt, and pepper. Simmer on low for 10 minutes until a thick, bubbling sauce forms.

4. 4

   Return the cooked merguez to the skillet. Create 4 wells in the sauce and crack 1 egg into each well.

5. 5

   Cover skillet and cook on low for 5-7 minutes until whites are set but yolks are runny. Serve hot with crusty bread.