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Tunisian Ojja
Tunisian Ojja is a vibrant and flavorful dish of eggs poached in a rich sauce of tomatoes, peppers, and onions, often spiced with harissa and other aromatic spices. It can be customized with various additions like merguez sausage, seafood, or meatballs, making it a versatile and satisfying meal for any time of day.
ð§ ææ
- 3 tbsp Olive oil
- 1 medium Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 1 medium Green bell pepper(chopped)
- 2 medium Tomatoes(diced)
- 1.5 tbsp Tomato paste
- 1 tsp Harissa(or to taste)
- 1 tsp Cumin
- 1 tsp Caraway seeds
- 4 large Eggs
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
ðšâð³ äœãæ¹
- 1
Heat the olive oil in a skillet or tagine over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and chopped green pepper and cook for another 3-4 minutes until softened.
- 2
Stir in the diced tomatoes and tomato paste. Cook for 2-3 minutes, stirring occasionally.
- 3
Add the harissa, cumin, and caraway seeds. Season with salt and pepper. Stir well to combine the spices with the tomato mixture.
- 4
Pour in about 1 cup of hot water, bring to a simmer, then reduce heat and let it cook for about 10-15 minutes, allowing the sauce to thicken slightly.
- 5
Make four wells in the sauce. Carefully crack one egg into each well. Cover the skillet and cook on low heat until the egg whites are set but the yolks are still runny, about 5-7 minutes.
- 6
Garnish with fresh chopped parsley and serve immediately with crusty bread.
ð¡ ããã®ã³ã
- âAdjust the amount of harissa to control the spice level.
- âFor a richer flavor, you can add merguez sausage, shrimp, or small meatballs to the sauce before adding the eggs.
- âEnsure the heat is low when cooking the eggs to prevent them from overcooking.
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- Add cooked merguez sausage slices to the sauce.
- Incorporate cooked shrimp or small meatballs.
- For a vegetarian version, omit meat and focus on the vegetables and spices.