Tunisian Ojja with Eggs and Spicy Harissa

Name: Tunisian Ojja with Eggs and Spicy Harissa
Total time: 20 min
Yield: 1 serving
Cuisine: Tunisian
Ingredients: 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

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20 minTotal time

EasyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

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, 320 kcal

Protein14 g

Carbohydrates24 g

Fat19 g

Fiber 5 g · Sugar 11 g · Sodium 720 mg

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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.

Tunisian

Steps

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