Spicy Merguez Ojja with Fried Potato Cubes and Olives

A robust and spicy Tunisian skillet dish featuring savory merguez sausages, eggs baked into a rich tomato and harissa sauce, served alongside crispy fried potato cubes and briny marinated olives.

• Prep: 45 min
• Cook: 40 min
• Total: 1 hr 25 min
• Servings: 8
• Cuisine: Tunisian
• Difficulty: Hard

Dietary

• Nut-Free
• Gluten-Free
• High-Protein
• High-Fiber

Tags

• fry
• sauté
• bake
• spicy
• rich
• comfort food

Ingredients

• 2 pound merguez sausage (casing removed, crumbled)
• 0.25 cup olive oil
• 2 yellow onions (large, finely chopped)
• 6 clove garlic (minced)
• 2 can crushed tomatoes
• 0.5 cup tomato paste
• 0.25 cup harissa paste
• 2 teaspoon ground cumin
• 1 teaspoon ground caraway
• 1 teaspoon sugar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 eggs (large)
• 2 pound russet potato (peeled, cut into 1/2-inch cubes)
• 3 cup vegetable oil (for frying)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 1 cup marinated olives
• 1 baguette (large, sliced for serving)

Instructions

1. Preheat oven to 375°F. In a large, oven-safe skillet (like a cast iron pan), heat 2 tablespoons of the olive oil over medium-high heat. Add the crumbled merguez sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Remove sausage from skillet and drain excess fat, leaving about 1 tablespoon in the pan. Set cooked sausage aside.
2. Add the remaining olive oil to the same skillet (if needed). Add the finely chopped yellow onions and sauté over medium heat for 8-10 minutes until softened and translucent. Add the minced garlic and cook for another 2 minutes until fragrant.
3. Stir in the crushed tomatoes, tomato paste, harissa paste, ground cumin, ground caraway, optional sugar, salt (adjust based on sausage saltiness), and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld. Stir occasionally.
4. Return the cooked merguez sausage to the skillet and stir into the sauce. Make 8 small wells in the sauce. Crack an egg into each well. Season the eggs lightly with a pinch of salt and pepper.
5. Transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
6. While the Ojja bakes, prepare the fried potatoes. In a separate large, heavy-bottomed pot or Dutch oven, heat vegetable oil to 350-375°F. Carefully add the cubed russet potatoes in batches. Fry for 5-7 minutes per batch, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with paper towels. Season immediately with a pinch of salt.
7. Remove the Ojja from the oven. Garnish with chopped fresh cilantro, if desired. Serve immediately with the crispy fried potato cubes, assorted marinated olives, and slices of fresh baguette for dipping into the flavorful sauce and yolks.

Notes

Merguez sausages can vary widely in spice level, so adjust the harissa paste and cayenne pepper to your preference. Using a high-quality harissa is key for authentic flavor. For best texture, serve the fried potatoes immediately after cooking.

Nutrition (per serving)

• Calories: 780
• Protein: 40 g
• Carbohydrates: 55 g
• Fat: 45 g
• Fiber: 9 g
• Sodium: 1200 mg
• Saturated Fat: 12 g
• Sugar: 15 g
• Cholesterol: 260 mg