Ojja (Tunisian Egg and Merguez Sausage Stew) - African Recipe

Ojja (Tunisian Egg and Merguez Sausage Stew)

Updated on 03/23/2025

Ojja is a popular Tunisian dish often enjoyed as a hearty breakfast or lunch. Originating from North Africa, it's a comforting stew made with merguez sausage, eggs, tomatoes, and a fiery blend of spices. Traditionally, it's cooked and served in a tagine, a clay pot which enhances the flavor. The eggs are poached in the spicy tomato sauce, giving them a unique, rich flavor. The dish is often accompanied by crusty bread, perfect for soaking up the delicious sauce. Ojja is a communal dish, often shared amongst family and friends, making meal times a joyous and social affair.

Ingredients

• 500g (1.1 lbs) Merguez sausage (Merguez is a spicy lamb or beef sausage popular in North Africa. It's known for its red color and spicy flavor.)
• 4 large Eggs (Fresh eggs will yield the best results.)
• 4 medium, finely chopped Tomatoes (Fresh, ripe tomatoes add the best flavor.)
• 2 cloves, minced Garlic (Use fresh garlic for best flavor.)
• 2 tablespoons Harissa (Harissa is a hot chili pepper paste, a staple in Tunisian cuisine. Adjust to taste.)
• 1 teaspoon Cumin (Cumin adds a warm, earthy flavor.)
• Handful, chopped Coriander (Adds a fresh, citrusy flavor.)

Instructions

No instructions available.