Ojja

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.