Ojja merguez

Method

Slice the merguez sausages into 2cm rounds and fry in olive oil in a large shallow pan until golden, then set aside. Sauté the diced onion and minced garlic until softened, then add the diced tomatoes, harissa paste, coriander and caraway seeds, cooking for 5-7 minutes until the sauce thickens. Return the sausages to the pan with the water, season well, and simmer for 3 minutes. Make four wells in the sauce and crack an egg into each, then cover with a lid and cook on medium heat for 4-6 minutes until the eggs are cooked to your preference. Serve immediately in the pan with crusty bread for dipping.