Tunisian Ojja Merguez

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1. 1Step 1: Cook the Merguez Sausages over direct heat. Once cooked, remove them from the BBQ. Once cooled, slice them into rounds. After the sausages are cooked, add the deflector plate.
2. 2Step 2: Add your skillet to the BBQ and once it has warmed up, add your Onions and cook for around 5 minutes. Add your Garlic, mixing with the Onion, and cook for a further 2 minutes.
3. 3Step 3: Add your Red Pepper, again mixing well with the Onion and Garlic, and cook for a further 3 minutes before adding in the Cumin, Coriander, Harissa, Paprika, and Salt. Give the dish a good stir making sure everything is mixed in really well.
4. 4Step 4: After 2 minutes, add the Chopped Tomatoes and Tomato Puree. Cook for a further 5 minutes before adding your water and cooked Merguez Sausage, then leave to bubble for 10 minutes. You may need to check it occasionally and give it a good stir.
5. 5Step 5: After 10 minutes, make 2 wells in the mixture and crack your eggs into the wells. Cook the egg with the lid down and your dish is ready to serve once you can visually see the egg white is cooked.
6. 6Step 6: Carefully spoon onto a plate and top with the Chopped Parsley.