Ojja Merguez

This is a traditional Tunisian recipe for a classic stew of Merguez sausages and eggs in a tomato and bell pepper sauce flavoured with Tunisian five-spice.

Ingredients:

 4 Merguez sausages

4 eggs

3 tbsp olive oil

3 garlic cloves, crushed

1 green bell pepper, de-seeded and cut into strips

400g tin of diced tomatoes

1/4 tsp Gâlat dagga (Tunisian five-spice)

salt and freshly-ground black pepper, to taste

Method:

 Heat the olive oil in a large skillet then add the garlic and fry for 2 minutes. Add the tomatoes and the bell pepper then stir in 200ml water, the Tunisian five-spice blend and season to taste with salt and black pepper. Bring to a simmer, cover the pan and cook for 10 minutes.

In the meantime, cut the sausages into 2 or 3 pieces each (depending on the size). Add the pan and continue cooking, covered, for 15 minutes. As soon as the sausages are cooked through, uncover the pan then crack in the eggs. Continue cooking until the egg whites are solid, but the yolks are still runny.

Serve immediately as a snack or a breakfast dish. 

you can find the Merguez and the Tunisian five spice here