Tunisian Vegetarian Ojja
Eggs cooked in a Tunisian sauce of tomatoes, peppers, harissa, and spices. Serves 4; times are approximate.
This vegetarian version keeps the spicy tomato-and-pepper sauce and whole eggs cooked in the pan. The amount of harissa gives it a noticeable kick; adjust to taste. Preparation is estimated at 15 minutes and cooking at 25.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables
Peel, seed, and chop the tomatoes and peppers. Finely chop the chilli, dice the onion, and crush the garlic.
Ready to continue when: All the vegetables are cut and ready to cook.
15 min - 02
Cook the sauce
Heat the olive oil in a deep skillet. Add the onion and cook for 2 minutes over medium heat. Add the garlic and cook for 3 minutes over medium-low heat, stirring. Add the tomatoes, peppers, chilli, tomato paste, harissa, cumin, coriander, caraway, and water. Cover and simmer for 15 minutes.
Ready to continue when: The vegetables are tender and the sauce is gently bubbling without drying out.
20 min - 03
Add the eggs
Make eight wells in the sauce and crack an egg into each one. Cover and cook until the whites are set.
Ready to continue when: The whites are opaque and set; take the pan off the heat.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.