Skillet Stew · Merguez & Egg
Ojja bel Merguez
Photo: Una723 / Wikimedia Commons · CC BY 4.0
The word "ojja" echoes the sizzle of the pan itself — vendors ladle it out still bubbling so the cracked eggs finish cooking right at the table.
A sizzling clay-pot stew of tomatoes, garlic, harissa and green peppers, topped with grilled merguez sausage and eggs cracked in at the last minute so the yolks stay runny. It's served bubbling hot straight from the pan, mopped up with fresh bread.
Why it's made this way: Ojja turns the humble shakshuka format into a full Tunisian meal by adding the country's beloved lamb merguez; capital eateries serve it as a quick, hearty lunch for workers on the go.
More from Tunisia
Thé aux Pignons (Tunisian Pine Nut Tea)
Brik à l'Œuf
Bambalouni
Kafteji
Lablabi
Tajine Tunisien (Tajine Maadnous)
Part of World of Street Food — 3248 dishes from 118 countries.
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Photo credits.