TUNISIAN OJJA

🧂 Ingredients

• ½ Teaspoon Coriander Seeds
• ½ Teaspoon Caraway Seeds
• ½ Teaspoon Cumin Seeds
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Medium Yellow Onion, diced
• 1 Red Bell Pepper, stem and seeds removed and diced
• 5 Cloves Garlic, peeled and minced
• 3 Medium Whole Tomatoes, coarsely chopped
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Harissa
• 1 Teaspoon Ground Cayenne Pepper (more or less to taste)
• 5 Merguez Sausages, precooked, cut into bite size pieces
• Salt and Pepper to taste
• 4 EggsChopped Parsley for garnish

Instructions

• 1 Toast the coriander, caraway, and cumin in a dry skillet over medium heat until
  fragrant. Grind the spices in a spice grinder or a mortar and pestle. Set aside.
• 2 Saute the onion and pepper in olive oil and a pinch of salt in a large skillet
  over medium heat until the onion is soft and translucent.
• 3 Add the garlic and cook a few minutes more until the garlic is fragrant.
• 4 Add the tomatoes, tomato paste, harissa, cayenne, and sausages. Bring to a
  simmer and simmer for a few minutes.
• 5 You can either mix the eggs into the sauce or cook them whole on the surface for
  an attractive presentation. Both methods are used in Tunisia. I prefer leaving
  them whole with soft yolks. To do so, create four small indentations in the
  surface of the ojja with a large ladle. Crack an egg into each. Reduce heat to
  low and cover with a lid. Allow to eggs to cook until whites are set but yolks
  are still soft. Garnish with parsley.

Nutrition Info