Mangu

ojja

Next Dish: Saltah

Ojja is a popular dish in Tunisian cuisine, primarily made with tomatoes, peppers, garlic, and eggs, often enhanced with merguez or seafood. It is a type of shakshuka, a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. Ojja is served as a main course, typically with bread, and can be enjoyed at any time of the day. The dish is also common in Algeria and Libya, with regional variations in ingredients and preparation methods.

garlic

salt

olive oil

harissa

bell pepper

caraway

chopped tomatoes

cumin

egg

onion

Recipe

Ingredients:

  • 4 eggs

  • 2 bell peppers

  • 2 tomatoes

  • 1 onion

  • 2 cloves of garlic

  • 1 teaspoon of harissa

  • 1 teaspoon of cumin

  • 1 teaspoon of caraway

  • Salt to taste

  • Olive oil


Instructions:

  1. Start by chopping the bell peppers, tomatoes, and onion into small pieces.

  2. Heat some olive oil in a frying pan and add the chopped vegetables.

  3. Crush the garlic and add it to the pan along with the harissa, cumin, caraway, and salt.

  4. Stir everything together and let it cook for about 10 minutes, until the vegetables are soft.

  5. Crack the eggs into the pan, making sure to spread them out evenly.

  6. Cover the pan and let it cook for another 5-10 minutes, until the eggs are cooked to your liking.

  7. Serve the ojja hot, preferably with some bread on the side.