Ojja

عجة · ʿAjja

Ingrédients12

• merguez sausages400 g
• ripe tomatoes600 g
• onion1
• garlic3 cloves
• green bell pepper1
• harissa1 tbsp
• olive oil3 tbsp
• ground cumin1 tsp
• eggs4
• salt1 tsp
• black pepper0.5 tsp
• fresh parsley2 tbsp

Préparation

1. Slice the merguez into thick rounds. Finely chop the onion and garlic, dice the pepper, and chop the tomatoes.
2. Heat the olive oil in a wide pan and brown the merguez over medium heat, then set it aside.
3. In the same pan, soften the onion, garlic, and pepper for a few minutes.
4. Stir in the harissa, cumin, salt, and black pepper, then add the tomatoes and cook until they break down into a thick sauce.
5. Return the merguez to the pan and simmer until the sauce is rich and slightly reduced.
6. Make four wells in the sauce, crack in the eggs, cover, and cook until the whites are set and the yolks are still soft.
7. Scatter with chopped parsley and serve hot with bread.