Tunisian & Sahel
Ojja (Tunisian Eggs in Spiced Tomato)
Tunisia's fiery skillet breakfast: tomatoes and peppers cooked down hard with harissa and garlic, then eggs slipped in to set softly — often with merguez — and scooped straight from the pan with bread.
35 min · Serves 4 · Easy
4
Ingredients
Base
Spice
Finish
Protein
Serve
Method
Start cooking mode- Prep 10 min · Cook 25 min · 35 min total
- easy
- 1
Fry garlic, peppers, and harissa in olive oil; add tomatoes and cook down to a thick, oily sauce.
- 2
Add merguez or prawns if using and cook through.
- 3
Make wells and slip in the eggs; cover briefly until just set — the yolks should stay soft. Serve from the pan with bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
