ojja merguez

Ojja merguez combines eggs and merguez sausages with a sauce of tomato, pepper, onion and garlic. Harissa adds heat, while other seasonings vary. The eggs cook on the surface of the sauce rather than being mixed into an omelette. Bread can accompany the dish to scoop up the sauce.^[1]

In Soulef’s family preparation, onion and garlic are softened in olive oil before peppers, tomato and harissa are added. The sausages are cooked in another pan, cut into pieces and added to the vegetable mixture. Eggs are cracked into small hollows in the sauce to cook. She recalls it as a summer family meal, and suggests serving it at lunch, dinner or brunch.^[1]