Stew
Ojja Merguez
About
The Tunisian cousin of shakshuka, a bubbling skillet of tomatoes and peppers spiced with harissa and caraway, loaded with spicy merguez sausage and finished with poached eggs.
Equipment
- Heavy frying pan with lid
- Knife
- Spoon
Ingredients
Merguez sausages300 g
Ripe tomatoes, chopped (or 400 g tinned)5
Tomato paste1 tbsp
Green peppers, sliced2
Garlic cloves, sliced4
Harissa paste1 tbsp
Ground caraway1 tsp
Sweet paprika1 tsp
Olive oil2 tbsp
Eggs4
Salt and black pepperto taste
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