How to make Ojja with merguez

Ingredients

• 3 tablespoons olive oil
• 300 g merguez sausages, cut into thick slices
• 3 cloves garlic, crushed
• 2 green peppers, sliced
• 1 tablespoon tomato paste and 1 teaspoon harissa (more if you like it hot)
• 4 ripe tomatoes, chopped, or 1 x 400 g tin chopped tomatoes
• 1 teaspoon ground caraway, salt and black pepper
• 150 ml water
• 6 eggs (use pasteurised eggs if the yolks will stay soft)
• Chopped parsley and bread to serve

Method

1. Heat the oil in a wide frying pan and brown the merguez slices for 5 minutes. Lift them out and set aside.
2. In the same pan, fry the garlic and peppers for 3 minutes, then stir in the tomato paste and harissa.
3. Add the tomatoes, caraway, salt, pepper and water, and simmer for 10 minutes until the sauce is thick. Return the merguez to the pan.
4. Make six hollows in the sauce and break an egg into each. Cover and cook over a low heat for 5 to 8 minutes, until the whites are set. For pregnant women, young children, older people or anyone with a weak immune system, cook until the yolks are firm too, or use pasteurised eggs.
5. Sprinkle with parsley and serve at once from the pan, with plenty of bread.