Ojja Merguez with Fava Beans

Ingredients

• 2 tablespoons Olive Oil
• 8 links Merguez Sausage
• 1 medium Onion
• 4 cloves Garlic
• 28 oz Canned Diced Tomatoes
• 1 cup Fava Beans
• 1 teaspoon Harissa Paste
• 0.5 teaspoon Caraway Seeds
• 4 large Eggs
• 2 tablespoons Fresh Cilantro

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (190°C / 375°F). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 8 links of Merguez Sausage and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. The internal temperature should reach 74°C (165°F).
2. 2Using tongs, carefully remove the 8 links of Merguez Sausage from the pot and place them on a cutting board. Let them rest for 2 minutes, then slice them into 1-inch pieces.
3. 3Reduce the heat under the pot to medium (175°C / 350°F). Add the 1 medium Onion, chopped, and the 4 cloves of Garlic, minced, to the pot. Cook for 5-7 minutes, stirring frequently, until the onion is softened and translucent and the garlic is fragrant.
4. 4Pour the 28 oz Canned Diced Tomatoes into the pot. Add the 1 cup of Fava Beans, 1 teaspoon of Harissa Paste, and 0.5 teaspoon of Caraway Seeds. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low (120°C / 250°F), cover the pot, and let it cook for 20 minutes, stirring occasionally, until the flavors have melded and the sauce has slightly thickened.
5. 5Stir the 1-inch pieces of Merguez Sausage back into the tomato and fava bean mixture in the pot.
6. 6Using a spoon, create four small wells in the sauce. Carefully crack 1 large Egg into each of the four wells.
7. 7Cover the pot again and continue to cook on low heat (120°C / 250°F) for 5-8 minutes, or until the egg whites are set but the yolks are still runny, or cooked to your preference. The edges of the egg whites should look opaque and firm.
8. 8Remove the pot from the heat. Sprinkle the 2 tablespoons of Fresh Cilantro over the top. Serve immediately.

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