Ojja, often mistaken for shakshuka due to its similar ‘at quick glance’ appearance, is a Tunisian quick-fix of eggs scrambled in tomato sauce. There are a variety of versions throughout Tunisia based on the added ingredients, toppings and protein including shrimp, seafood, and sometimes even sheep brains for the hardcore folks! That being said, one of the most popular ones has to be the one with merguez… and it’s soooo good! Please reference our merguez recipe if you don’t have any or don’t have access to it at your local supermarket.
Ingredients
Merguez Sausage (cut into 1 inch pieces), ½ - ¾ lb (SEE RECIPE)
1. In a pan on medium heat, add olive oil, merguez and sauté for about 5 min until nicely brown on all sides.
2. Add minced garlic, stir for 1 min then add the diced tomatoes. Stir for another 2 minutes
3. Add the harissa paste, tomato paste, coriander, salt, black pepper and stir until everything is well mixed for 3 minutes then add 1 cup of water. Stir and simmer on low heat for another 5 minutes.
4. Add the sliced chili peppers then crack the eggs into the sauce. We like to stir 2 eggs into the sauce while keeping one in the middle to poach whole, although you can stir in some or all of the eggs based on what you prefer; it’s entirely up to you!
5. Once the eggs are almost cooked through, turn the heat off and garnish with a little black pepper, chopped parsley, and pickled peppers. These garnishes are optional!
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