RecipesStraightforward recipes for everyday cooking

Main courses

Tunisian ojja with harissa and eggs

Ojja is a spicy tomato-pepper pan in which eggs are cooked on top of the sauce. Harissa brings Tunisian heat to the food.

Jump to recipe
35 minDifficulty: easy
Tunisian ojja with eggs, tomato-pepper sauce and harissa

Servings in this printout: 4

Ingredients

Servings4
  • 1 kpl onionfinely chopped
  • 150 g red bell pepperdiced
  • 2 kpl a clove of garlicshredded
  • 400 g crushed tomatoes
  • 1 tsp harissa
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 4 kpl egg
  • 0.5 tsp salt
  • 15 g fresh parsleyshredded
  • 160 g country breadfor serving

Method

  1. Heat the oil in a pan. Sauté the onion and paprika until soft for about 6 minutes.
  2. Add garlic, cumin and harissa. Fry for a minute.
  3. Pour crushed tomatoes and salt into the pan. Simmer for 12-15 minutes until the sauce thickens.
  4. Make four wells in the sauce and break the eggs into them. Cover the pan and cook until the egg whites are set.
  5. Finish with parsley and serve with bread.

Nutrition per serving

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
26.41 g
Total carbohydrates (incl. fibre and polyols)
29.16 g
Protein
11.65 g
Fat
9.35 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • A suitable GI value was unavailable for this ingredient.
  • harissa · Suitable nutrition data was unavailable for this ingredient or product.
  • cumin · Suitable nutrition data was unavailable for this ingredient or product.
  • fresh parsley · A suitable GI value was unavailable for this ingredient.
  • Suitable nutrition data was unavailable for this ingredient or product.

Notes

  • Harissa's hotness varies. Start with a smaller amount and increase to taste.