- Merguez3 Piece(s)
- Tomato3 Piece(s)
- Red Pepper1 Piece(s)or green pepper
- Potato1 Piece(s)diced small one
- Cloves Garlic2 Piece(s)
- Chili1 Piece(s)Chopped
- Harissa1 Tablespoon(s)
- Tomato Puree4 Tablespoon(s)
- Olive Oil3 Tablespoon(s)
- Water1/2 Cup(s)
- EggsAs neededby number of people
- SaltAs needed
- PepperAs needed
Tunisia ojja merguez well raised dish composed of tomato , eggs and harissa it is the basis of this recipe there are variants it is prepared in different ways you can add merguez, also vegetables like potato , peppers etc … or simply tomato sauce and eggs this is called egg chakchouka.
Tunisian Ojja with Eggs
In Algeria there is also the chakchouka which is made from peppers and tomato, garlic and olive oil. You can also break eggs there depending on the region.
I really appreciate the Tunisian cuisine which is very similar to the cuisine of eastern Algeria, the Tunisians love the spicy Harissa dishes.
Prepare the merguez
If you decide to add the merguez, just grill them in a separate pan without fat. Leave to warm before cutting them into 4 cm pieces. and add them at the end of cooking before breaking the eggs.
Prepare Ojja sauce
Rinse the tomatoes and peppers.
Heat the olive oil in a deep pan or like me in a tagine.
Add the garlic and the finely chopped pepper and sauté them for 2 minutes over low heat or until it becomes translucent.
Add the diced pepper and sweat over low heat for about 5 minutes.
Add the tomatoes and spices and leave to cook for a few minutes before adding the tomato paste diluted in 1/2 glass of water and potato cubes to the sauce.
Check out our Tunisian Homemade Mulukheya.
Ojja merguez final steps
Mix everything and cook for about 15 minutes.
At the end of cooking, using a wooden spoon, make crunches in the sauce and crack the eggs. Cook over low heat so that the white coagulates.
Finally add the cooked merguez and serve hot with homemade bread.
Meanwhile, grill the merguez in a separate pan without fat. Leave to warm before cutting them into 4 cm pieces.