Ojja is Tunisia's answer to shakshuka — eggs poached in a fiery, cumin-laced tomato sauce that is spiked with harissa and often enriched with merguez sausages or prawns. Unlike the more restrained Moroccan version, Tunisian ojja is deeply spiced and aggressively seasoned, true to the bold heat of Tunisian cooking. It is a popular weekend brunch dish eaten with thick bread for scooping.
Serves 4
Heat olive oil in a wide frying pan. Fry merguez rounds until browned. Remove and set aside.
Cook onion in the same pan over medium heat until soft. Add garlic, cumin and paprika. Cook 1 minute.
Add tomatoes and harissa. Simmer 10 minutes until sauce thickens.
Return merguez to the pan. Stir through.
Make 4 wells in the sauce. Crack an egg into each well. Cover and cook 5–7 minutes until whites are set but yolks still runny. Scatter parsley. Serve from the pan with crusty bread.
Adjust harissa quantity to your heat preference.
Serve immediately from the pan — eggs continue cooking off the heat.
Prawns or tuna are excellent alternatives to merguez.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Omit merguez for a vegetarian version — add chickpeas instead.
Add a handful of olives for a saltier Mediterranean version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Sauce without eggs keeps refrigerated for 3 days.
Ojja is one of Tunisia's most traditional dishes, with roots going back centuries in coastal cooking. The merguez version is popular in the north; prawn ojja is favoured in coastal Sfax.
Harissa is a North African red chilli paste made from dried chillies, garlic, caraway and olive oil. Tunisian harissa tends to be hotter than Moroccan versions.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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