Ojja with Merguez and Eggs (Tunisian Spiced Tomato and Egg Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 8 merguez sausages
- 1 onion, finely chopped
- 1 red pepper, diced
- 3 garlic cloves
- 1 tsp caraway seeds
- 400 g chopped tomatoes
- 4 eggs
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 526 kcal
- Protein
- 27.4 g
- Carbohydrate
- 11.9 g
- of which sugars
- 7.7 g
- Fat
- 40.6 g
- of which saturates
- 15.5 g
- Fibre
- 3.3 g
- Salt
- 2.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and brown the merguez sausages for 6-8 minutes, until cooked through, then lift out and slice thickly.
- 2
Add the onion and red pepper to the pan and cook for 7 minutes until softened, then stir in the garlic and caraway seeds and cook for 1 minute.
- 3
Pour in the chopped tomatoes, return the sliced merguez and simmer for 10 minutes.
- 4
Make four gaps in the sauce and crack in the eggs. Cover and cook for 4-5 minutes, until the whites are set but the yolks still soft.
- 5
Scatter with the fresh coriander and serve straight from the pan.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.