Ojja is a simple dish that is only as good as the quality of your ingredients. Use ripe, sweet tomatoes and good quality Harissa. If using Merguez, it will release fat and spices into the sauce, which only enhances the flavor. Don't forget to prepare plenty of fresh bread for dipping into the thick sauce – that's a crucial part of the Ojja experience!
If using Merguez, brown the sausages in a pan (ideally cast iron) until fat is released. Remove the sausages and set aside. If using oil and shrimp, do not cook the shrimp yet, just use the oil for the sauce.
In the same fat/oil, sauté the onion and garlic until soft.
Add the tomato paste, Harissa, caraway, and paprika. Fry for 2 minutes. Add the crushed tomatoes, salt, pepper, and a pinch of sugar. If the sauce is too thick, add a little water (about 50 ml).
Let the sauce simmer slowly for 10-15 minutes until it thickens and the flavors meld.
Return the browned Merguez or add the raw shrimp (if using) to the thick sauce.
Make four wells in the sauce and carefully crack an egg into each one.
Cover the pan with a lid and cook over low heat for 5-8 minutes, until the egg whites are fully set but the yolks remain runny. (Alternatively, place the pan in a preheated oven at 185 °C (365 °F) for a few minutes).
Sprinkle the Ojja with fresh parsley and serve directly from the pan. Eat by dipping fresh bread into the sauce and eggs.