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Ojja

Name: Ojja
Cuisine: Tunisian
Ingredients: 4 large eggs; 3 medium, chopped tomatoes; 2 tablespoons harissa; 1 medium, chopped onion; 2, minced garlic cloves; 2 tablespoons olive oil; 100 grams, sliced merguez sausage; 1 teaspoon cumin; to taste salt; to taste black pepper; 2 tablespoons, chopped fresh coriander

Ojja is a spicy Tunisian stew made primarily with eggs poached in a rich tomato and harissa sauce, often including merguez sausage or seafood. It is a comforting and hearty dish commonly enjoyed for breakfast or any meal, embodying the bold and vibrant flavors of Tunisian cuisine.

11 ingredients

spicysavorysmokyherbaceous

Culinary DNA Preview

Tunisian70%

Mediterranean30%

Ingredients

eggs
4 large
tomatoes
3 medium, chopped
harissa
2 tablespoons
onion
1 medium, chopped
garlic cloves
2, minced
olive oil
2 tablespoons
merguez sausage
100 grams, sliced
cumin
1 teaspoon
salt
to taste
black pepper
to taste
fresh coriander
2 tablespoons, chopped

Method

Steps not available

Origin Story

Ojja has roots in North African culinary traditions where eggs and spicy tomato sauces are staples, influenced by Mediterranean and Arab cuisines. It reflects Tunisia's historical position as a crossroads of cultures and flavors.

Culinary DNA

Ingredient ancestry breakdown

Tunisian70%

ingredients+techniques

Mediterranean30%

ingredient_origin

Techniques

sautéing poaching stewing

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