Ojja bil Merguez

• 34 tablespoons extra-virgin olive oil
• 4 medium potatoes, cubed or diced
• 12 tablespoons tomato paste
• 1/2 teaspoon harissa (see page 464), or 1 teaspoon paprika and a good pinch of ground chili pepper
• 4 cloves garlic, chopped
• 2 teaspoons crushed caraway seed
• 6 small merguez or other spicy sausages, sliced
• 6 eggs, lightly beaten
• Salt

1. Heat the olive oil in a large frying pan.
2. Add the potatoes and saute lightly.
3. Add tomato paste, the harissa diluted in a drop of water or the paprika and chili pepper, the garlic, and the caraway seeds.
4. Pour in just enough water to cover, and cook over low heat for about 10 minutes.
5. Add the sausages and cook for a further 15 minutes.
6. Let the liquid evaporate over high heat.
7. Pour in the eggs, add salt, and cook, stirring, until the eggs set to a soft, creamy consistency.
8. Serve hot.

extravirgin olive oil, potatoes, tomato paste, paprika, garlic, caraway seed, merguez, eggs, salt

Taken from www.epicurious.com/recipes/food/views/ojja-bil-merguez-373322 (may not work)