What's for dinner? Ojja bil Mergaz!

Ok, ok - so what is Ojja bil Mergaz you ask?

That's easy - it's Tunisian Eggah with Sausages, made with my amazing Ras el Hanout spices.

For those of you who are new to eastern cooking, an eggah can be described as a Middle Eastern omlette of sorts. Chill the wine and grab your pans 'cause it's time to start dinner!

Ojja bil Mergaz - the recipe

What you will need = ingredients

4 Tbsp olive oil

4 medium potatoes, cubed or diced

2 Tbsp tomato paste

1 tsp - 1 Tbsp Ras el Hanout freshly toasted spice*

3 - 4 cloves of garlic

2 tsp caraway seed

2 tsp paprika

6 small, spicy sausages, sliced or halved

6 eggs

sea salt (optional)

* dilute your measured spice in a little warm water.

How to make it = directions

First, crush together your garlic and caraway seed.

Heat the olive oil in a large frying pan. Add your potatoes and saute them. Add the tomato paste, the Ras el Hanout solution, the garlic/caraway seed mash, and the paprika. Pour in just enough water to cover. Put on the lid and allow this to simmer gently for 3/4 of an hour.

Add your sausages and cook for 15 more minutes.

Beat the eggs in a seperate bowl and pour them into the pan gradually, stirring well, until they set, but are creamy. Season with salt if you like and ring the dinner bell!

~ )O( ~

You can find my delicious Moroccan Ras el Hanout spice blend and more at my Etsy store: http://www.twostrandssoapworks.etsy.com/

You can find tons of great Middle Eastern recipes online, but I highly recommend simply experimenting with new spice blends on foods you already enjoy. Spices are magical and something as simple as rose petals and saffron can turn rice into a jewel!

Recommended Reading: "A Book of Middle Eastern Food," by Claudia Roden, Vintage Books