Ojja bil Mergaz

Tunisian Eggah with Sausages

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 3–4 tablespoons olive oil
  • 4 medium potatoes, cubed or diced
  • 1–2 tablespoons


Heat the olive oil in a large thick frying pan. Add the potatoes and sauté lightly. Add tomato concentrate, harissa diluted in a little water, the garlic and caraway seed, and the paprika. Pour in just enough water to cover and cook over low heat for about ¾ hour. Add sausages and cook for a further 15 minutes.

Beat the eggs and pour them into the pan gradually, stirring constant