Ojja Merguez
Eggs poached straight into a hot tomato and harissa sauce with sliced merguez. The everyday Tunisian pan supper.
Serves 4 · 25 min
Per portion
| Calories | 405 kcal |
|---|---|
| Protein | 17.5 g |
| Carbohydrates | 7.4 g |
| Fat | 33.1 g |
| Saturated fat | 3 g |
| Sugars | 3.9 g |
| Fibre | 3 g |
| Sodium | 1268.8 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 250 g merguez sausage
- 4 eggs
- 4 cloves garlic
- 3 mgharfa kbira tomato paste
- 1 mgharfa s8ira harissa
- 1 can canned peeled tomatoes
- 1 mgharfa s8ira ground coriander
- 1 mgharfa s8ira paprika
- 1 mgharfa s8ira caraway
- 1 mgharfa s8ira cumin
- 3 mgharfa kbira olive oil
- 2 mgharfa kbira, chopped parsley
- to taste black pepper
Method
- Slice the merguez into rounds and let them sizzle in the olive oil until they have given up some fat and browned. Set them aside.
- Crush the garlic into that orange oil and give it half a minute, no more, before it colours.
- Add the tomato paste, harissa, coriander, paprika, caraway and cumin and keep stirring for a minute so the spices toast rather than stew.
- Tip in the canned tomatoes with a small glass of water, crush them against the pan and let the sauce bubble down until a spoon drawn through it leaves a trail.
- Put the merguez back, press four wells into the sauce and break an egg into each.
- Lid on, low heat: it is ready when the whites are opaque and the yolks still wobble. Parsley and a turn of pepper on top, bread on the side.