Ojja – Tunisian sausage pan with merguez

Ingredients for 3 servings:

• 6 tomatoes, preferably ripe and aromatic, alternatively from the can
• 2 tbsp olive oil
• 1 tsp harissa paste
• 6 Merguez, alternatively Nuremberger Rostbratwürstl will do if necessary
• 2 onions
• 2 garlic cloves
• 2 bell peppers, preferably red and yellow
• 1 pinch(s) of caraway powder
• 1 tsp cumin powder
• 1 pinch(s) of sugar
• 4 eggs
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

well-known and popular Tunisian specialty

First, cut the tomatoes into medium-sized cubes and briefly fry them with 1 tablespoon of olive oil, the harissa, and a pinch of caraway seeds in a wide pot or deep frying pan, then simmer uncovered over low heat until softened. Meanwhile, slice the merguez and fry them in the remaining oil in a deep frying pan (and cover, for later!). Halve and slice the onions, chop the garlic, quarter the bell peppers lengthwise, and cut the pieces crosswise into not-too-thick strips (the onion and bell pepper strips should be roughly the same size). Add the cumin, sugar, and a pinch of salt to the tomatoes and stir in, then continue to simmer over low heat. When the sausage pieces are browned, add the onions, bell peppers, and garlic, and continue to fry together, stirring occasionally, until the vegetables are soft. They can also be lightly browned. Add the tomatoes to the sausage pan and stir in. Whisk the eggs, season with a little salt and pepper, and pour evenly over the sausage pan. Reduce the heat to low; just simmer. Cover the pan and let the egg mixture set for about 15 minutes. Then carefully fold in the mixture and season again with salt, pepper, and harissa, if desired. Be careful with the salt; the sausages are already quite hearty. Tip: If you have one or three cooked potatoes left over from the day before, you can cut them into pieces and simply fold them in before adding the eggs. Delicious! There is also a version where the eggs are cracked directly into the sausage pan without stirring. White bread or couscous goes well with this. If you are eating it with couscous, you may need to add a little water. Couscous absorbs a lot of the sauce.