Ojja, also known as Shakshuka bil Merguez, is a hearty and spicy Tunisian dish that combines eggs with merguez sausage in a rich tomato sauce. This robust breakfast or brunch dish perfectly exemplifies the bold, spicy flavors that Tunisian cuisine is known for. The star ingredient, merguez, is a spicy lamb or beef sausage that adds a distinctive North African touch to the dish.

While similar to shakshuka, ojja distinguishes itself with the addition of merguez sausage and typically a higher level of spiciness. The dish emerged from Tunisia's rich culinary tradition, where eggs are often combined with flavorful sauces and meats to create satisfying, one-pan meals. It's particularly popular in the country's capital, Tunis, where it's a favorite breakfast among locals.

The preparation of ojja begins with browning the merguez sausage to release its flavorful oils and spices. Then, tomatoes, garlic, and peppers are added and cooked down into a thick sauce. Harissa paste, a staple of Tunisian cuisine, is incorporated to add heat and depth. Finally, eggs are cracked directly into the simmering sauce, where they're cooked until the whites are set but the yolks remain slightly runny, creating a perfect combination of textures.

While the traditional recipe calls for merguez, vegetarians can enjoy a meatless version by omitting the sausage and perhaps adding more vegetables like bell peppers or zucchini. Some variations include additional spices like caraway or coriander, while others might incorporate potatoes or chickpeas for extra heartiness. The level of spiciness can be adjusted by varying the amount of harissa used.

In Tunisia, ojja is typically served directly from the pan it's cooked in, accompanied by plenty of fresh bread to soak up the flavorful sauce. It's often enjoyed as a hearty breakfast or brunch dish, particularly on weekends when families have time to linger over their meals. Some cafes serve it as a popular hangover cure, with the spicy kick and protein-rich eggs helping to revive tired diners.

From a nutritional standpoint, ojja is a protein-rich dish thanks to both the eggs and merguez. However, those watching their fat intake should be mindful of the merguez sausage, which can be quite rich. The dish is naturally gluten-free (though the bread served alongside contains gluten), and the tomato-based sauce provides a good source of vitamins and antioxidants. Those with sensitivity to spicy foods should request a milder version with less harissa. For the healthiest version, consider using lean merguez and moderate amounts of oil in preparation.