Ojja with merguez

Ingredients

Quantities for 4 servings.

• 500 g Merguez sausages
• 600 g Tomatoes
• 3 piece Bell peppers
• 6 clove Garlic
• 2 tbsp Harissa
• 1 tbsp Tomato paste
• 5 piece Eggs
• 1 tsp Ground caraway
• 50 ml Olive oil
• 30 g Parsley
• 1 piece Baguette, to serve
• to taste Salt and pepper

Method

1. Fry the merguez in olive oil until browned all over and lift them onto a plate.
2. In the same fat fry the sliced pepper and the garlic until soft.
3. Stir in the harissa, tomato paste and caraway and cook them two minutes.
4. Add the chopped tomatoes, season and cook fifteen minutes to thicken.
5. Return the sausages, cut into pieces, and warm them three minutes.
6. Drop the heat to its lowest, break in the eggs and stir with a spatula for three minutes into a creamy mass.
7. Scatter with parsley and serve straight from the pan with baguette.