0 0
Ojja

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 Eggs
4 Merguez
3 Tomatoes
1 Green pepper
1 Red hot chili pepper
1 Small potato
2 Garlic cloves
1 tbsp Harissa
1 tbsp Tomato paste
3 tbsp Olive oil
1/2 cup Water
1 tsp Salt
1/4 tsp Black pepper
1/2 tsp Ground caraway seeds
1 tbsp Parsley for garnish

Nutritional information

369
Calories
24.9g
Fat (32%)
7.4g
Saturated Fat (37%)
70%
Cholesterol (210mg)
1092mg
Sodium (47%)
18g
Carbohydrate (7%)
4.1g
Dietary Fiber (15%)
6.1g
Sugars
21.1g
Protein

Ojja

Tunisian Ojja Merguez

Features:
  • Gluten-free
  • Keto
  • Nut-free
  • Soy-free
  • Wheat-free
Cuisine:

The Tunisian Ojja or known as the Ojja of Merguez, is one the traditional dishes in Tunisia. It’s a spicy dish with eggs as main ingredient, necessarily as the word “Ojja(عجة)” means omelet in Arabic.
The preparation of Ojja is very easy, since eggs are added to a hot sauce of tomatoes with Merguez, seafood, or even chicken.
In this recipe, we're going to see how to make Tunisian Ojja with Merguez.

  • 50 min
  • Serves 4
  • Easy

Ingredients

Directions

Share

Some call it Ojja, some call it Shakshukah but the Ojja differs as Shakshukah contains onions contrary to Ojja and the eggs for the ojja are beaten into the sauce where they’re poached in the Shakshukah recipe.

Ojja is an eggs dish cooked in a hot tomatoes sauce. There are many recipes from the simplest with only eggs, tomato paste, harissa and garlic to Ojja with Merguez, seafood, potatoes, chicken, ….  often spiced with caraway.

There are so many ways to make Ojja, we choose to cook the Ojja with Merguez, hot peppers and potato.

Tunisians love the Harissa-style dishes and Ojja is not exception. But if spicy dishes are not your thing, you can replace the hot chili pepper by a red pepper and the harissa paste by a tomato paste.

Generally, Ojja is spiced with ground caraway seeds but you can use cumin or coriander or even a mix of the three.

In our recipe, we used Merguez, which is a red spicy mutton or beef-based fresh sausage from Maghrebi cuisine. But if you don’t have Merguez, you can replace it with any sausage that you like. You can replace it with seafood, chicken or any other meat or even omit it.

We’ve also chosen to cook the eggs with the Shakshukah style by poaching them into the sauce.

 

Steps

1
Done

Preparing the ingredients

Start by rinsing the tomatoes, the green pepper, and the hot chili pepper. Then, dice them.
Mince the garlic cloves.
Peel the potato and cut it into cubes.

2
Done

Cooking

Heat the olive oil over medium heat for 5 minutes in a deep pan.
Add the finely chopped garlic and sauté for 2 minutes over low heat.
Add the pepper and chili and cook for 5 minutes.
Add the tomatoes and spices (salt, black pepper and caraway), mix and cook for another 5 minutes.
Add the tomato paste, the harissa paste, the diced potato and the water.
Mix, bring to a boil and cook for 15 minutes.

3
Done

Cooking the Merguez and eggs

Add the merguez cut in 3 and cook for another 5 minutes.
Using a spatula, make holes into the sauce and add the eggs one by one.
Cook over low heat until the egg whites coagulate.

4
Done

Serving

Garnish the Ojja with parsley and serve it hot.

previous
Khoresht Bamieh
next
Pissaladière
previous
Khoresht Bamieh
next
Pissaladière

Add Your Comment