Delight of Tunisian Ojja with Merguez

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1. 1Step 1: In a large frying pan or casserole dish, heat the olive oil over medium heat. Add the merguez sausages and cook until well browned. Remove them from the pan and set aside.
2. 2Step 2: In the same pan, add the chopped onion and fry until translucent.
3. 3Step 3: Add the peppers and minced garlic. Cook for about 5 minutes until the peppers are tender.
4. 4Step 4: Stir in the diced tomatoes and simmer for about 10 minutes until the tomatoes have softened.
5. 5Step 5: Add the tomato paste, harissa, cumin, paprika, salt, and pepper. If desired, add caraway and coriander seeds. Mix well and simmer for 5 more minutes.
6. 6Step 6: Put the merguez back in the pan and mix.
7. 7Step 7: Make small wells in the mixture and crack the eggs into them. Cover the pan and cook over low heat until the egg whites are cooked but the yolks are still runny, about 5-7 minutes.
8. 8Step 8: Sprinkle with fresh parsley before serving.