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Loading...Tunisia's answer to poached eggs in tomato sauce stars fat merguez sausages browned until crisp, then simmered in a fiery harissa-tomato stew with sweet red pepper and green chilies. Eggs crack directly into the wells of the bubbling sauce and finish with runny yolks ready to be mopped up with torn hunks of crusty bread. This humble Tunisian weekday staple lands somewhere between brunch and dinner and scales easily for a hungry crowd.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 465 kcalCalories
- 31 gFat
- 9 gSaturated Fat
- 22 gCarbs
- 5 gFiber
- 11 gSugar
- 23 gProtein
- 940 mgSodium
- 830 mgPotassium
- 135 mgCalcium
- 5 mgIron
- 78 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the merguez base
- 2 tbsp olive oil
- 8 oz merguez sausages, sliced into 1-inch coins
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
For the harissa-tomato sauce
- 1 red bell pepper, cored and sliced into thin strips
- 2 green serrano or jalapeño chilies, thinly sliced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp Tunisian harissa paste, plus more for serving
- 1 can (28 oz) crushed tomatoes
- 1 tsp kosher salt, plus more as needed
- 1/2 tsp freshly ground black pepper
For finishing and serving
- 5 large eggs
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh cilantro (optional)
- Warm crusty bread or pita, for serving
Directions
- Heat the olive oil in a 12-inch cast-iron or heavy skillet over medium-high heat until shimmering. Add the merguez coins and cook for 3 to 4 minutes, turning occasionally, until deeply browned and crisp at the edges. Transfer to a plate, leaving the rendered fat behind.
- Add the onion, bell pepper, and sliced chilies to the same skillet. Cook for 6 to 8 minutes, stirring occasionally, until softened and just caramelized at the edges.
- Stir in the garlic, cumin, and smoked paprika and cook for 30 seconds until fragrant. Add the harissa paste and stir for 1 minute to bloom the spices and deepen the color.
- Pour in the crushed tomatoes and season with the salt and black pepper. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens enough to mound on a spoon.
- Return the browned merguez to the skillet along with any juices and stir to combine. Use the back of a spoon to make 5 evenly spaced wells in the sauce.
- Crack one egg into each well, taking care not to break the yolks. Sprinkle the eggs lightly with salt, cover the skillet with a tight-fitting lid, and cook for 5 to 7 minutes until the whites are completely set but the yolks remain soft and runny.
- Remove the skillet from the heat and let it rest, still covered, for 1 minute so the yolks finish gently off the heat.
- Scatter the parsley and cilantro over the top and bring the skillet straight to the table with warm bread for dipping and a small bowl of extra harissa on the side.
Cook’s Notes
- Authentic Tunisian harissa (such as the Sedrig brand) is hotter and more savory than Moroccan harissa; start with 1 tablespoon and add more to taste if unsure of the heat level.
- Resist the urge to stir once the eggs are in the wells; a tight lid with a small vent lets the steam set the whites while leaving the yolks glossy.
- For a heartier one-pan meal, dice 1 small Yukon gold potato into 1/2-inch cubes and add it with the bell pepper; simmer until tender before cracking the eggs.
- Leftover sauce keeps in the fridge for 3 days and reheats beautifully; the merguez is best crisped fresh, so sear a few new coins to add on top when reviving leftovers.
- Tunisian ojja is traditionally served straight from the pan in the center of the table with torn bread, so keep extra harissa and a wedge of lemon nearby for adjusting the heat and brightness.
