A spicy Tunisian breakfast featuring harissa and lots of fresh tomatoes.
Click here for video recipe and story on Instagram
"Food is not just sustenance; it's a symphony of flavors that dances on the palate, a celebration of culture and tradition that brings people together in harmony." - Aicha Ben Ahmed
Tunisian Ojja is a flavorful and spicy dish that is a staple in Tunisian cuisine. It is a stew-like preparation often served for breakfast or as a main course, consisting of eggs poached in a rich tomato and pepper sauce, combined with various ingredients such as sausage, seafood, or vegetables.
The origins of Tunisian Ojja can be traced back to the diverse cultural influences that have shaped Tunisian cuisine over centuries. Tunisia, located in North Africa, has been a crossroads of various civilizations, including Arab, Berber, Ottoman, and French, all of which have contributed to the unique flavors and ingredients found in Tunisian dishes.
The base of Tunisian Ojja is a tomato and pepper sauce that is richly flavored with a blend of spices. It typically includes ingredients such as tomatoes, bell peppers, onions, garlic, and a mix of spices like cumin, paprika, and harissa, which gives the dish its characteristic heat and depth of flavor. Harissa, a chili pepper paste, is a key component in many Tunisian dishes and is known for its fiery taste.
The choice of protein in Ojja can vary. It can be made with merguez sausages, which are spicy lamb sausages, or with seafood such as shrimp or squid. Vegetarian versions might include vegetables like zucchini or mushrooms. The dish is completed by poaching eggs directly in the sauce, allowing the yolks to blend with the spicy tomato mixture.
Tunisian Ojja is often served with crusty bread, which is used to soak up the flavorful sauce. It is a communal dish, meant to be shared with friends and family. The combination of bold flavors, tender protein, and the lusciousness of poached eggs makes Ojja a beloved and comforting dish.
Tunisian Ojja is not only a testament to the country's culinary heritage but also a reflection of its multicultural history, showcasing how various cultural influences have come together to create a dish that's uniquely Tunisian.
Tunisian Ojja with Bnedek Recipe
Prep time 30 minutes | Cook time 45 minutes | Serves 4
Ingredients
For the Meatballs:
500g ground beef or a mixture of beef and lamb
1 small onion, finely grated
2 cloves garlic, minced
1 tablespoon ras el hanout - north african spice blend (can use curry powder instead)
1 teaspoon tumeric
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon mint
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Ingredients:
4 eggs
1 large onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 can (400g) diced tomatoes
2 tablespoons tomato paste
1 heaping spoon of harissa (spicy and optional)
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Olive oil
Chopped fresh parsley or cilantro for garnish
Baguette or crusty bread for serving
Instructions:
1. Prepare the bnedek meatballs:
mix all meatball ingredients in a bowl and massage together until even.
Roll into small balls, should make 12-15 meatballs per mix
Cook meatballs until browned on a lightly oiled baking sheet in a 200 C degree oven. Cook for 12-20 minutes, depending on oven and wanted doneness.
2. Make the Tomato and Pepper Base:
Add olive oil to a skillet. Sauté the chopped onion until it becomes translucent.
Add the diced red bell peppers and minced garlic. Cook for a few minutes until the peppers are slightly softened.
Add in all spices and toasted until fragrant.
3. Add Tomatoes and Spices:
Stir in the tomato paste and cook for a minute to incorporate.
Add the diced tomatoes Mix well to combine all the flavors.
4. Simmer the Sauce:
Let the tomato and pepper mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
5. Add Sausage and Eggs:
Gently place the cooked meatballs back into the sauce.
Create small pockets in the sauce and crack the eggs directly into them. This allows the eggs to poach in the sauce.
6. Poach the Eggs:
Cover the skillet with a lid and let the eggs poach in the sauce for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny.
7. Serve:
Sprinkle chopped fresh parsley or cilantro over the dish.
Serve the Tunisian Ojja hot, with slices of baguette or crusty bread on the side for dipping and scooping up the flavorful sauce.
Enjoy your homemade Tunisian Ojja!
Want to learn more about Tunisia? Check out my travel guide!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Middle East & North Africa region, check out the links my recipes below.
Middle East
Bahraini Harees - A humble mash of chicken and wheat
Emirati Luqaimat - Yeasted donuts in a sweet a fragrant syrup
Israeli Tahina - A delightful sesame sauce for any use.
Jewish Cholent - A hearty, beefy overnight stew.
Jordanian Kanafe - A show-stopping crispy cheese cake.
Lebanese Kibbeh - A crunchy, meaty stuffed bulgar dish.
Palestinian Maqluba - A towering one pot spiced rice and meat dish.
Syrian Hummus - A classic take on a perfect starter.
Turkish Imam Bayildi - A dish of roasted eggplant with a cumin infused tomato sauce.
North Africa
Algerian Mahjouba - A thin, semolina flatbread stuffed with tomatoes and onions
Egyptian Basboosa - A sweet semolina cake with simple syrup.
Egyptian Foul - A typical Egyptian breakfast made of stewed fava beans and good bread.
Libyan Bazin - A hearty stew served with mashed wheat.
Moroccan Couscous - A true North African classic featuring lamb and raisins.
Tunisian Ojja - A spicy and tomato-y egg dish.
Comentários