Main CourseDinner

Ojja Merguez

Name: Ojja Merguez
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 racions
Cuisine: tunisian, north_african
Ingredients: 400 g merguez sausage casings removed, crumbled; 2 cs olive oil; 1 u yellow onion finely chopped; 1 u bell pepper diced; 3 gra garlic minced; 2 cs tomato paste; 400 g canned crushed tomato; 0,5 tassa water; 1 ct harissa; 0,5 ct cumin powder; 0,5 ct salt; 0,25 ct black pepper; 4 u egg; 2 cs fresh cilantro chopped

This Tunisian ojja features spicy merguez sausage cooked with a rich tomato sauce and bell peppers, then finished with eggs cracked directly into the pan. It's a flavorful and satisfying one-pan meal perfect for a hearty dinner or brunch.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 544 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir ous. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

400 gmerguez sausage, casings removed, crumbled
2 csolive oil
1 uyellow onion, finely chopped
1 ubell pepper, diced
3 gragarlic, minced
2 cstomato paste
400 gcanned crushed tomato
0,5 tassawater
1 ctharissa
0,5 ctcumin powder
0,5 ctsalt
0,25 ctblack pepper
4 uegg

garnish

2 csfresh cilantro, chopped

Estris

slotted spoon · large skillet · cutting board · knife

Elaboració

Pas a pas

1
Heat a large, deep skillet or braiser over medium-high heat. Add the crumbled merguez sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Uns 7 min
Nota de cuina: Merguez is spicy; adjust harissa later based on your preference.
2
Remove the cooked merguez from the skillet with a slotted spoon, leaving behind the rendered fat. Set the sausage aside.
Uns 1 min
3
Add the olive oil to the skillet with the merguez drippings. Add the chopped onion and diced bell pepper, then sauté until softened, about 5-7 minutes.
Uns 7 min
4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly.
Uns 2 min
Nota de cuina: Cooking the tomato paste helps deepen its flavor.
5
Pour in the canned crushed tomatoes and water. Add the harissa, cumin powder, salt, and black pepper. Stir well to combine.
Uns 2 min
6
Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
Uns 10 min
7
Uncover the skillet and return the cooked merguez sausage to the sauce. Stir to combine.
Uns 1 min
8
Make four small wells in the sauce and carefully crack one egg into each well. Season the eggs lightly with salt and pepper.
Uns 1 min
9
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
Uns 7 min
Nota de cuina: For runny yolks, cook closer to 5 minutes; for firmer yolks, cook longer.
10
Garnish with fresh cilantro before serving. Serve hot, directly from the skillet, with crusty bread.

Per ració

Nutrició

30%Puntuació

Calories: 543,6kcal
Proteïnes: 25g
Hidrats de carboni: 14,4g
Greixos: 42,6g
Fibra: 2,9g
Sucre: 8,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover ojja in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat in a skillet over low heat or in the microwave until warmed through. Eggs may cook further upon reheating.