Ojja with merguez

Method 7 steps

1. 1

   Fry the merguez in olive oil until browned all over and lift them onto a plate.

2. 2

   In the same fat fry the sliced pepper and the garlic until soft.

3. 3

   Stir in the harissa, tomato paste and caraway and cook them two minutes.

4. 4

   Add the chopped tomatoes, season and cook fifteen minutes to thicken.

5. 5

   Return the sausages, cut into pieces, and warm them three minutes.

6. 6

   Drop the heat to its lowest, break in the eggs and stir with a spatula for three minutes into a creamy mass.

7. 7

   Scatter with parsley and serve straight from the pan with baguette.