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Tomatoes and peppers simmered with chili, with spicy sausage and eggs cooked in — a Tunisian home dish.
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Ojja is eggs cooked in a spicy tomato-and-pepper sauce, a relative of the shakshuka known from neighboring countries. In Tunisia it often includes merguez, a spicy lamb sausage, or shrimp; the eggs are broken into the sauce and scooped up with bread. It's a quick weeknight staple.
Heat olive oil in a frying pan, brown the sliced sausage, and remove.
In the same pan, sauté the crushed garlic and sliced green peppers.
Add the chopped tomatoes, tomato paste, chili powder, paprika, cumin, salt, and 100ml water and reduce for 10 minutes.
Return the sausage to the pan.
Crack in the eggs, cover, and cook 3–5 minutes to your liking.
Serve with baguette.