Tunisia ojja

½ Teaspoon Coriander Seeds½ Teaspoon Caraway Seeds½ Teaspoon Cumin Seeds3 Tablespoons Extra Virgin Olive Oil1 Medium Yellow Onion, diced1 Red Bell Pepper, stem and seeds removed and diced5 Cloves Garlic, peeled and minced3 Medium Whole Tomatoes, coarsely chopped2 Tablespoons Tomato Paste2 Tablespoons Harissa1 Teaspoon Ground Cayenne Pepper (more or less to taste)5 Merguez Sausages, precooked, cut into bite size piecesSalt and Pepper to taste4 EggsChopped Parsley for garnish

Toast the coriander, caraway, and cumin in a dry skillet over medium heat until fragrant. Grind the spices in a spice grinder or a mortar and pestle. Set aside.Saute the onion and pepper in olive oil and a pinch of salt in a large skillet over medium heat until the onion is soft and translucent.Add the garlic and cook a few minutes more until the garlic is fragrant.Add the tomatoes, tomato paste, harissa, cayenne, and sausages. Bring to a simmer and simmer for a few minutes.You can either mix the eggs into the sauce or cook them whole on the surface for an attractive presentation. Both methods are used in Tunisia. I prefer leaving them whole with soft yolks. To do so, create four small indentations in the surface of the ojja with a large ladle. Crack an egg into each. Reduce heat to low and cover with a lid. Allow to eggs to cook until whites are set but yolks are still soft. Garnish with parsley.