Ojja with merguez
A fiery tomato stew with merguez lamb sausages and eggs stirred into the sauce.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Fry the merguez in olive oil until browned all over and lift them onto a plate.
In the same fat fry the sliced pepper and the garlic until soft.
Stir in the harissa, tomato paste and caraway and cook them two minutes.
Add the chopped tomatoes, season and cook fifteen minutes to thicken.
Return the sausages, cut into pieces, and warm them three minutes.
Drop the heat to its lowest, break in the eggs and stir with a spatula for three minutes into a creamy mass.
Scatter with parsley and serve straight from the pan with baguette.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.