Tunisian Ojja
Harissa, tomato and peppers reduce into a punchy skillet sauce before eggs are cracked directly into the pan.
About this dish
Ojja is a Tunisian tomato-and-egg preparation commonly flavored with harissa and sometimes enriched with merguez or seafood. This version keeps the core vegetarian structure and focuses on the balance between chile heat, acidity and softly set eggs.
Why this dish matters
Ojja overlaps visually with other North African egg-and-tomato dishes, but Tunisian harissa gives it a distinct flavor profile. Household versions vary in sausage, garlic and pepper quantity.
This version omits merguez; sausage can be added if desired.
Preparation notes
Watery tomato will dilute the eggs.
Brands vary in salt and heat.
Carryover heat continues cooking them.
Ingredients & detailed method
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 2 bell peppers, sliced
- 3 garlic cloves
- 4 tomatoes, chopped
- 2 tbsp harissa
- 1 tsp cumin
- 4 eggs
- Salt
- Parsley
Method
- 1.Cook onion and peppers in olive oil until soft.
- 2.Add garlic, harissa and cumin for 30 seconds.
- 3.Add tomatoes and simmer 12–15 minutes.
- 4.Checkpoint: sauce should be thick enough to expose the pan when dragged with a spoon.
- 5.Make four wells and crack in eggs.
- 6.Cover and cook until whites set but yolks remain soft.
- 7.Finish with parsley and serve with bread.
Worth finding before you cook
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