Ojja (Tunisian Shakshuka)

Name: Ojja (Tunisian Shakshuka)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tunisia
Ingredients: 6 eggs; 4 tomatoes, chopped; 1 onion, chopped; 2 bell peppers, chopped; 3 cloves garlic, minced; 1 tbsp harissa; 100g merguez sausage, sliced; 2 tbsp olive oil, salt and pepper to taste

4 servings10 min prep20 min cookEasy Tunisia

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The Story Behind It

The Tale of Ojja (Tunisian Shakshuka)

Ojja, Tunisia's spicy egg dish with merguez sausage and peppers, belongs to the wider North African shakshuka family, whose name derives from Arabic and Berber words for 'mixture.' Tunisia's version is distinguished by its heavy use of harissa and merguez.

Ingredients

Scale:· 4 servings

6 eggs
4 tomatoes, chopped
1 onion, chopped
2 bell peppers, chopped
3 cloves garlic, minced
1 tbsp harissa
100g merguez sausage, sliced
2 tbsp olive oil, salt and pepper to taste

Instructions

1Heat olive oil in a wide skillet and sauté onion and bell peppers until softened.
2Add garlic and merguez sausage, cooking until the sausage is browned.
3Stir in harissa and chopped tomatoes, and simmer until the mixture reduces into a thick sauce, about 10 minutes.
4Season with salt and pepper.
5Make small wells in the sauce and crack the eggs into them, spacing evenly.
6Cover the pan and cook until the egg whites are set but yolks remain soft, about 5-7 minutes.
7Serve immediately straight from the pan with crusty bread.

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