Ojja

About This Recipe

Ojja is Tunisia's beloved egg-in-tomato-sauce dish that predates the more internationally famous shakshuka. Where shakshuka poaches whole eggs in sauce, ojja stirs the eggs into the sauce, creating a creamier, more homogeneous texture. Ojja with merguez is the most popular version — the fat from the sausage enriches the sauce — but seafood (shrimp ojja) and lamb brain versions are equally prized. The essential Tunisian spicing of harissa and caraway gives ojja its distinct character. It is eaten for breakfast, as a quick lunch, or as a late-night snack.

Ingredients

Serves 2

• 4 largeeggs
• 2 linksmerguez sausage(sliced into rounds)
• 400 gcanned crushed tomatoes
• 1 largegreen bell pepper(diced)
• 1 tbspharissa
• 1/2 tspcaraway seeds
• 3 clovesgarlic(minced)
• 2 tbspolive oil
• 1 tspsalt

Instructions

1. 1

   Cook the merguez

   Fry merguez slices in oil until browned. Remove and set aside.

2. 2

   Build the sauce

   In the same pan, fry garlic and pepper 3 minutes. Add caraway, harissa, and tomatoes. Simmer 10 minutes.

3. 3

   Add eggs

   Return merguez. Beat eggs lightly and pour into the sauce. Stir slowly over medium-low heat until eggs are just set and creamy.

Variations

• •

  Use shrimp instead of merguez for 'ojja bil gambri'

• •

  Add chopped preserved lemon for brightness

• •

  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.

Storage

Best eaten immediately. The eggs overcook on reheating.

Frequently Asked Questions