Ojja (Tunisian Spicy Egg and Sausage Stew)

Experience the bold and comforting flavors of Tunisian cuisine with Ojja, a vibrant stew made with spicy sausages, tomatoes, peppers, and eggs. Perfect for breakfast, brunch, or a hearty dinner, Ojja brings a touch of North African warmth to your table.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 spicy merguez sausages (or any spicy sausage), sliced
• 4 large tomatoes, peeled and chopped (or 1 can diced tomatoes)
• 1 teaspoon harissa paste (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4–6 eggs
• Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Prepare the Base

   Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until soft and fragrant. Add the chopped bell peppers and cook for 5–7 minutes until slightly tender.

2. Cook the Sausage and Tomatoes

   Add the sliced sausages to the skillet and cook until lightly browned. Stir in the chopped tomatoes, harissa, cumin, paprika, salt, and pepper. Simmer for 10–15 minutes until the sauce thickens and flavors meld together.

3. Add the Eggs

   Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook on low heat until the eggs reach your desired doneness, about 5–8 minutes for runny yolks or longer for firm yolks.

4. Serve

   Garnish with fresh cilantro or parsley and serve hot, directly from the skillet.

Serving

Ojja pairs beautifully with warm crusty bread, baguette, or traditional Tunisian bread to soak up the flavorful sauce. Enjoy this spicy, comforting dish that brings a taste of Tunisia to your table.