Ojja with Merguez

Blanch the tomatoes, peel off the skins and dice them; finely chop the onion and bell pepper, mince the garlic, and grind the cumin seeds in a mortar.

Heat the olive oil in a large deep skillet. Fry the merguez sausages for 5 minutes, turning them so they brown all over. Transfer to a board and slice into pieces about 2–3 cm thick.

In the same skillet, sauté the onion and bell pepper over medium heat for 5 minutes, until softened.

Add the garlic, harissa, tomato paste, paprika, and ground cumin; cook for 1 minute, stirring constantly, to let the spices release their aroma.

Add the tomatoes and water, then season with salt and pepper. Bring to a boil and simmer uncovered for 10–12 minutes, until the sauce thickens.

Return the sliced merguez to the sauce and heat through for 2 minutes. Make four wells in the sauce, crack an egg into each, cover the skillet, and cook for 5–7 minutes: the whites should set while the yolks stay soft.

Serve the ojja hot, straight from the skillet, so the sauce and eggs don't dry out.