Photograph of the finished Ojja

Middle East · Trứng chần sốt harissa Ojja

Ojja

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Sausage Sausage 11.3 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Harissa chili sauce Harissa chili sauce 2.8 oz
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Cumin seeds Cumin seeds 0.4 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Bread Bread 11.3 oz

Method

  1. 1 Fry sliced merguez sausages in olive oil for 6 minutes until the fat renders out.
  2. 2 Sauté the garlic and bell peppers in the oil for 3 minutes, then add the harissa and stir-fry for 60 seconds until the oil turns red.
  3. 3 Add the peeled and chopped tomatoes and cumin, and cook for 12 minutes until the sauce thickens.
  4. 4 Crack the egg into the sauce and stir gently for exactly two turns — ojja — so that the egg is partially dissolved and not completely yolk-filled like in shakshuka.
  5. 5 Cover and cook for 3 minutes, then turn off the heat while the eggs are still runny. Serve immediately with bread.

With an appliance

  • Air fryer 28 min

    Replace step 1: bake the Merguez slices in an air fryer at 190 degrees for 5 minutes, toss at the 3rd minute, and collect the rendered fat to sauté the garlic in step 2; the steps for cooking the sauce and eggs remain the same.

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