Tunisian Ojja Merguez


Day 11: Staying in Africa

Day 11 of the World Cup of BBQ saw a 1st cook from Tunisia. I love the flavours of North African food and whilst doing some research came across Ojja Merguez. It is very similar to Shakshuka, which I see have cooked a few times, so thought it would be good have a go at cooking this.

Preparation and the Cook

I have noticed doing these daily cooks, I seem to be favouring the Aldi Kamado. My kettle BBQ’s don’t seem to get the same amount of cooks as they use to since I bought this. I can see why people make the investment in larger & branded Kamado style BBQ’s as they are great to cook on.

For this cook, I initially cooked the Merguez Sausages over direct heat to impart some smokiness into them. Once cooked, I added the deflector plate. This has the effect of turning the BBQ into an over, similar to cooking indirect. 

I used a steel skillet (mine is from Alex Pole) to cook the dish but you could do this using a cast-iron pan also. After heating up the skillet, it was on with the cook, gradually adding the ingredients, finishing with the eggs.

The Verdict

One of the things I love about doing the World Cup and F1 cooks, is that I discover so many new recipes and ingredients. I really liked this Ojja Merguez dish, and actually preferred it over Shakshuka. I am a real spice fan, and actually found this really woke up my taste buds, which is always great for breakfast.

If you are a Shakshuka fan and like your spice, I would really recommend giving this a go!!!

Tunisian Ojja Merguez

Breakfast Eggs poached in a spicy tomato based sauce with Merguez Sausages! What a way to start the day!
Servings 2 people
Prep Time 15 minutes
Cook Time 45 minutes


  • 4 Merguez Sausages
  • 2 tbsp Olive Oil
  • 1 Onion (chopped)
  • 1 Red Pepper (diced)
  • 2 Tomatoes on the Vine (chopped)
  • 1 tbsp Tomato Puree
  • 2 Garlic Cloves (crushed)
  • 1 tsp Salt
  • 2 tsp Harissa
  • 1 tsp Smoked Paprika
  • ½ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • Cup Water
  • 1 tbsp Chopped Parsley


  • I started by cooking the Merguez Sausage over direct heat. Once they were cooked, I removed them from the BBQ. Once cooled slice them in to rounds. Once the sausages were cooked I added the deflector plate.
  • Next, add your skillet to the BBQ and once it has warmed up add your Onions and cook for around 5 minutes. Add your Garlic, mixing with the Onion and cook for a further 2 minutes.
  • Add your Red Pepper, again mixing well with the Onion and Garlic and cook for a further 3 minutes before adding in the Cumin, Coriander, Harissa, Paprika and Salt. Give the dish a good stir making sure everything is mixed in really well.
  • After 2 minutes add the Chopped Tomatoes and Tomato Puree. Cook for a further 5 min before adding your water and cooked Merguez Sausage and then leave to bubble for 10 minutes. You may need to check it occasionally and give it a good stir.
    Ojja Merguez Cooking
  • After 10 minutes, make 2 wells in the mixture and add your crack your eggs into the wells. I am always nervous at this bit as I don't want to break the yoke – it's easily done! Cook the egg with the lid down and your dish is ready to serve, once you can visually see the egg white is cooked.
    Ojja Merguez Cooking
  • Carefully spoon onto a plate and top with the Chopped Parsley.
Course: Breakfast
Cuisine: North African
Keyword: Eggs, Merguez, Merguez Sausage, Sausage Rolls, Spicy Breakfast

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