Ojja Merguez

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 7 min

   Tip van de kok: Merguez is spicy; adjust harissa later based on your preference.

2. 2

   Remove the cooked merguez from the skillet with a slotted spoon, leaving behind the rendered fat. Set the sausage aside.

   Ongeveer 1 min

3. 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.

   Ongeveer 7 min

4. 4

   Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly.

   Ongeveer 2 min

   Tip van de kok: Cooking the tomato paste helps deepen its flavor.

5. 5

   Pour in the canned crushed tomatoes and water. Add the harissa, cumin powder, salt, and black pepper. Stir well to combine.

   Ongeveer 2 min

6. 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.

   Ongeveer 10 min

7. 7

   Uncover the skillet and return the cooked merguez sausage to the sauce. Stir to combine.

   Ongeveer 1 min

8. 8

   Make four small wells in the sauce and carefully crack one egg into each well. Season the eggs lightly with salt and pepper.

   Ongeveer 1 min

9. 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.

   Ongeveer 7 min

   Tip van de kok: For runny yolks, cook closer to 5 minutes; for firmer yolks, cook longer.

10. 10

    Garnish with fresh cilantro before serving. Serve hot, directly from the skillet, with crusty bread.