How to make it: Rafik Tatli's ojja with merguez recipe

Learn how to make sausage and eggs, just the way Tunisians like it.

By Rafik Tatli
Published 19 Aug 2019, 14:20 BST
Ojja with merguez
Ojja with merguez
Photograph by Gary Latham

This is a classic dish of eggs in a spicy tomato sauce. The merguez can be swapped for prawns or left out entirely.

Serves: 4 Takes: 30 mins


3tsp olive oil
4 garlic cloves, peeled and sliced
150g merguez sausage, cut into 3cm chunks
200g tomatoes, diced
1 tbsp tomato puree
1 tbsp harissa paste
4 green peppers, deseeded and cut into thick slices
1 tbsp ground caraway
4 eggs, beaten


1. Heat the oil in a saucepan set over a medium heat. Add the garlic and cook for 2 mins until browned. Tip in the merguez and diced tomatoes and simmer for 3 mins, then add the tomato puree and harissa and cook for 3 mins more.
2. Pour in 125ml water and let it reduce to a sauce consistency.
3. Add the peppers and cook for 3 mins, or until the sauce has thickened and the peppers have softened. Add the caraway along with some salt and pepper to taste.
4. Pour the beaten eggs over the sauce and stir, then lower the heat and cover the pan until the eggs are half-cooked.
5. Remove from the heat and serve immediately with bread.

Read our feature about coastal cuisine in Tunisia here. 

Published in Issue 6 of National Geographic Traveller Food (UK)

Follow us on social media 


Explore Nat Geo

  • Animals
  • Environment
  • History & Culture
  • Science
  • Travel
  • Photography
  • Space
  • Adventure
  • Video

About us


  • Magazines
  • Disney+

Follow us

Copyright © 1996-2015 National Geographic Society. Copyright © 2015-2023 National Geographic Partners, LLC. All rights reserved