Tunisian Ojja - Poached Eggs In Spicy Sauce With Merguez Sausage

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1. 1Step 1: In a large bowl, add the ground beef, lamb, minced garlic, harissa paste, extra virgin olive oil, salt, and spices, and thoroughly mix everything with your hands until it is well homogenized.
2. 2Step 2: Set the bowl aside and prepare your lamb intestines, if you're going really old-school (or just follow the directions on the sausage casing package if you're sane). For the lamb intestines, first rinse them out well in your sink by running water through them several times (at least 4 until the water runs clear). Discard any excess fat tissue on the sides of the intestines. After they are all rinsed out, place them in a small bowl and let them sit in water with 2 tbsp white vinegar and a pinch of salt for 15 minutes. Afterwards, dump the water, rinse them out a final time, and put them back in the bowl. They are clean and ready to be stuffed.
3. 3Step 3: Take one end of the intestine and wrap it around the tip of your funnel and push it down, pulling the intestine down towards the base of the funnel as much as you can. Take your merguez mix and begin pushing through the funnel, stuffing the intestines bit by bit. Do this until the link is completely stuffed and repeat with the other intestines until you've used up all the merguez mix you have. If there is any leftover, you can simply cook it as is without its casing!
4. 4Step 4: Pinch your links every 6 inches to form smaller links, fold them over each other until they are all done. We recommend keeping them in separate portion sizes in air-tight zip-lock bags and storing those you plan on using the next day in the fridge and the rest in your freezer for any future usage.
5. 5Step 5: Heat the Argan oil in the pan, add the onion, stir a little, then add the green pepper and tomatoes and stir well. Add the merguez and stir over medium to low heat until browned on all sides. Add tomato paste and harissa and stir well. Add garlic, Aleppo pepper, and olive oil and stir.
6. 6Step 6: Add hot water to the pan and let it boil with the ingredients for a minute over low heat, then add the spices and stir well.
7. 7Step 7: Leave the ingredients to simmer for a few minutes so that the flavors blend. Make 3 indentations in the thickened sauce.
8. 8Step 8: Crack the eggs directly in the pan into these indentations without beating them, and leave them on low heat until cooked. Garnish with parsley, and it is ready.