TUNISIA: Ojja (Shakshuka) With Merguez
Dice bell peppers and hot pepper.
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Peel, seed and dice tomatoes.
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Sauté onion with oil in a pan at medium heat.
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Then stir in garlic, tomatoes, tomato paste, peppers, harissa, water, and spices.
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Cook covered on low heat for 15 minutes then add the merguez
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Cook covered over low to medium heat for 25 minutes then crack the eggs on top.
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Cook covered on low heat until egg whites have desired texture. Enjoy!
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