Ojja

Name: Ojja
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 1 lb merguez sausage, sliced; 2 tbsp olive oil; 4 garlic cloves, minced; 2 tbsp harissa paste; 2 cups crushed tomatoes; 1/2 tsp ground caraway; 1/2 tsp salt; 4 large eggs

A fiery spiced tomato dish simmered with merguez sausage and gently poached eggs.

30 minEasyServes 4380 cal/serving

TunisianLunchStovetopMediterraneanHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb merguez sausage, sliced
2 tbsp olive oil
4 garlic cloves, minced
2 tbsp harissa paste
2 cups crushed tomatoes
1/2 tsp ground caraway
1/2 tsp salt
4 large eggs

Instructions

1

Heat 2 tbsp olive oil in a skillet over medium heat.
2

Add 1 lb sliced merguez sausage and cook until browned and internal temperature reaches 160°F, about 6 minutes.
3

Stir in 4 minced garlic cloves, 2 tbsp harissa paste, 1/2 tsp ground caraway, and 1/2 tsp salt, cooking for 1 minute until fragrant.
4

Pour in 2 cups crushed tomatoes and simmer for 10 minutes until sauce thickens slightly.
5

Make wells in the sauce, crack 4 large eggs into them, cover, and cook 4-5 minutes until whites set.

Questions

How long does Ojja keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Ojja?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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