Ojja Merguez is a beloved traditional Tunisian dish that brings together bold flavors and rustic comfort in a single pan. At its heart, it’s a spicy tomato and pepper stew enriched with aromatic spices like cumin, coriander, and paprika, elevated by the fiery depth of harissa—a staple in Tunisian kitchens.
Plump, juicy merguez sausages are seared to release their spicy oils, then simmered in a rich, slow-cooked sauce of tomatoes, onions, and garlic. Toward the end, eggs are cracked directly into the bubbling sauce, gently poached until the whites are set and the yolks remain luxuriously runny. The final result is a hearty, deeply flavorful dish best enjoyed hot, straight from the pan, with warm crusty bread to scoop up every last bit of sauce.
Whether served for breakfast, lunch, or dinner, Ojja Merguez is a warm, spicy, and soul-satisfying dish that perfectly showcases the bold and earthy flavors of Tunisian cuisine.
Ingredients
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4 Merguez sausages (spicy lamb/beef sausages)
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4 eggs
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2 ripe tomatoes, grated (or 1 cup canned crushed tomatoes)
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1 red bell pepper, diced (optional)
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1 small onion, finely chopped
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2 garlic cloves, minced
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2 tbsp olive oil
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1 tbsp tomato paste
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1 tsp harissa (Tunisian chili paste, adjust to spice preference)
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1 tsp ground cumin
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1 tsp ground coriander
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½ tsp paprika
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Salt & black pepper (to taste)
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½ cup water
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Fresh parsley or cilantro, chopped (for garnish)
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Crusty bread (for serving)
Execution
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Sauté the merguez
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Heat the olive oil in a deep pan over medium heat.
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Add the merguez sausages and brown them for about 5 minutes, turning occasionally. Remove and set aside.
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Prepare the sauce
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In the same pan, add chopped onion and cook until soft (about 3 minutes).
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Stir in the minced garlic, tomato paste, and harissa. Cook for another minute.
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Add the grated tomatoes, diced red pepper (if using), cumin, coriander, paprika, salt, and pepper. Mix well.
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Simmer the sauce
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Pour in ½ cup of water and let the sauce cook for 10–15 minutes until it thickens. Stir occasionally.
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Add the sausages
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Slice the merguez into smaller pieces and return them to the pan. Stir and cook for another 5 minutes.
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Cook the eggs
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Gently create little nests in the sauce and crack your eggs right into them. Pop the lid on the pan and let those eggs work their magic—cook until the whites are perfectly set but the yolks stay gloriously runny (around 5 minutes). Trust me, it’s worth the wait!
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Garnish & Serve
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Sprinkle with fresh chopped parsley or cilantro.
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Serve hot with crusty bread to scoop up the delicious sauce.
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Additional Tips
✔ Adjust the spice level: If you love extra heat, add more harissa or a pinch of chili flakes.
✔ Alternative proteins: Instead of merguez, you can use chorizo or even cubed chicken.
✔ Make it heartier: Add chickpeas or potatoes for extra texture.
✔ Egg doneness: If you like runny yolks, reduce the cooking time after adding eggs.
Q&A About this recipe
Q: What is Ojja Merguez?
A: Ojja Merguez is a traditional Tunisian dish made with spicy merguez sausages, eggs, and a tomato-based sauce flavored with garlic, cumin, paprika, and harissa.
Q: Is Ojja Merguez spicy?
A: Yes, it has a spicy kick, mainly from harissa and the merguez sausages, but you can adjust the heat level by reducing the amount of harissa used.
Q: Can I make it without merguez sausage?
A: Absolutely! You can substitute merguez with other spicy sausages like chorizo or even use ground beef or lamb with added spices.
Q: What do you serve with Ojja?
A: Ojja is typically served with crusty bread to scoop up the sauce and eggs, but you can also enjoy it with flatbread or even over rice.
Q: Can I make Ojja vegetarian?
A: Yes! Simply omit the sausage and add ingredients like chickpeas, mushrooms, or zucchini for a hearty vegetarian version.
Q: How long does it take to make?
A: It takes about 30–35 minutes from start to finish, including prep and cooking time.
Q: Can I make it ahead of time?
A: You can prepare the sauce in advance and refrigerate it. When ready to serve, reheat the sauce, add the sausage if needed, and poach the eggs fresh.
Q: What’s the difference between Ojja and Shakshuka?
A: While both are egg dishes in tomato sauce, Ojja uses merguez and Tunisian spices like harissa, making it spicier and more robust than the typically milder Middle Eastern shakshuka.
Why You’ll Love This Recipe
✅ Bold, Authentic Flavors – With harissa, cumin, garlic, and spicy merguez, every bite bursts with true Tunisian character.
✅ One-Pan Wonder – Minimal cleanup and maximum flavor—it all comes together in a single skillet.
✅ Quick & Easy – Ready in about 30 minutes, perfect for weeknight dinners or a spicy weekend brunch.
✅ Customizable Heat – You control the spice level by adjusting the harissa or sausage type.
✅ Comfort Food with a Twist – It’s warm, hearty, and comforting, yet exotic and exciting if you’re new to North African cuisine.
✅ Great for Sharing – Serve it family-style with warm bread and let everyone scoop up their own portion.
Happy Cooking
Diana
