Ojja Merguez with Mad Dog 357 Gold Edition

A traditional Tunisian skillet dish with a simple Italian sausage substitute option.

Serves: 4
Prep: 15 min
Cook: 25 min

Ingredients

• 1 lb merguez sausage (or substitute with hot Italian sausage, sliced or removed from casing)
• 2 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 can (14–15 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp coriander
• Salt and black pepper to taste
• 1–2 tsp Mad Dog 357 Gold Edition (adjust to preferred heat level)
• 4 eggs
• Fresh parsley or cilantro, chopped
• Crusty bread for serving

Instructions

1. Brown the sausage
   Heat olive oil in a large skillet over medium-high heat. Cook merguez sausage (or hot Italian sausage) until browned. If using Italian sausage removed from casing, break it into bite-sized pieces while cooking.
2. Build the sauce
   Add onion and red pepper to the same skillet and cook for 4–5 minutes until softened. Add garlic and cook another 30 seconds.
3. Add spices
   Stir in paprika, cumin, coriander, salt, and pepper. Add tomato paste and cook for 1 minute.
4. Bring the heat
   Add crushed tomatoes and stir in Mad Dog 357 Gold Edition. Return sausage to the pan and simmer for 10–12 minutes.
5. Poach the eggs
   Make four small wells in the sauce and crack in the eggs. Cover and cook 4–6 minutes until egg whites are set.
6. Serve
   Garnish with parsley or cilantro and serve with warm crusty bread.