Tunisian Ojja with Eggs and Spicy Harissa

1 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, minced 1 small green bell pepper, chopped 150g canned chopped tomatoes 1 tsp harissa paste (adjust to taste) 2 eggs Salt and pepper to taste Fresh cilantro or parsley for garnish

Ingredient substitutions

• Green bell pepper: Use an equal amount of red bell pepper for a sweeter, less grassy flavor.
• Fresh cilantro or parsley: Use the same amount of either cilantro or parsley in place of the other.
• Canned chopped tomatoes: Use an equal amount of canned crushed tomatoes; the sauce may be slightly smoother.

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A dry rosé
Its crisp fruitiness complements the tomato and pepper while balancing the harissa's heat.

Non-alcoholic: Sparkling water with a squeeze of lemon

Ojja is a traditional Tunisian dish featuring a spicy tomato and pepper sauce simmered with eggs. This one-person recipe delivers a flavorful, hearty meal with a perfect balance of heat and richness.

Steps

1. Heat olive oil in a small skillet over medium heat. 2. Add chopped onion and garlic, sauté until softened. 3. Add chopped green bell pepper and cook for 2-3 minutes. 4. Stir in chopped tomatoes and harissa paste, simmer for 5 minutes until sauce thickens. 5. Season with salt and pepper. 6. Make two small wells in the sauce and crack eggs into each well. 7. Cover the pan and cook until eggs are just set (about 5 minutes). 8. Garnish with chopped cilantro or parsley and serve immediately.

Tips for Tunisian Ojja with Eggs and Spicy Harissa

• The sauce should look thick enough to hold the eggs in place; if it seems watery, give it a little more time before adding them.
• For tender eggs with runny yolks, stop cooking as soon as the whites look opaque and set; residual heat will continue cooking them.
• A small skillet with a close-fitting lid helps the eggs cook evenly without drying out the sauce.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the eggs will become firmer.

Frequently asked questions

How can I tell when the eggs are set?

The whites should look opaque and hold their shape. Cook longer if you prefer firm yolks.

Can I make the sauce ahead?

Yes. Prepare the tomato and pepper sauce ahead and refrigerate it; add and cook the eggs just before serving.

What should I serve with ojja?

Warm crusty bread is a good choice for scooping up the spicy sauce and egg.