Merguez Ojja

Ingredients

• 250 g Merguez Sausage
• 1.3333333333333333 tbsp Olive Oil
• 1 pcs Onion
• 1 pcs Green Bell Pepper
• 4 pcs Garlic
• 2 tbsp Tomato Paste
• 1 tsp Caraway Seeds
• 1 tsp Coriander Seeds
• 0.5 tsp Cumin
• 1.3333333333333333 tbsp Harissa
• 400 g Diced Tomatoes
• 1.75 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 4 pcs Egg
• 8 g Parsley
• 1 pcs Lemon

Method

1. Pat {merguez_sausage} dry so it browns well, then dice {onion}, dice {green_bell_pepper}, mince {garlic}, chop {parsley}, and halve {lemon}.
2. Heat a large skillet over medium-high heat with {olive_oil}, add {merguez_sausage} without crowding, season lightly with {kosher_salt}, and sear until browned and the fat smells rich and spicy. Transfer to a plate.
3. Lower to medium heat in the same skillet, add {onion} and {green_bell_pepper} with a pinch of {kosher_salt}, sauté until softened and lightly golden, then add {garlic}, {caraway_seeds}, {coriander_seeds}, and {cumin}. Bloom until fragrant. Stir in {tomato_paste} and {harissa} and cook until the paste darkens and the oil turns brick red.
4. Add {diced_tomatoes}, return {merguez_sausage} to the skillet, season with {kosher_salt} and {black_pepper}, then simmer over medium heat until the sauce reduces, turns glossy, and the oil begins to separate at the edges. Taste and adjust with more {harissa} if needed.
5. Lower the heat to medium-low, make wells in the sauce, crack in {egg}, season the tops with a little {kosher_salt}, cover, and cook until the whites are just set and the yolks stay soft.
6. Take the skillet off the heat, scatter over {parsley}, squeeze over {lemon}, and drizzle with a little {olive_oil} for shine. Serve at once while the yolks are still runny.