Left Continue shopping
Your Order

Add £100.00 for FREE SHIPPING.

You have no items in your cart

You might like
Add to cart
Tunisian Ojja (Egg dish)

Tunisian Ojja (Egg dish)

Ojja is a beloved North African culinary treat, particularly popular in Tunisia. This excellent dish is centred on the harmonic union of eggs and a lively tomato sauce, which is boosted by a variety of aromatic spices such as paprika and cumin and is frequently accompanied by the spicy notes of harissa. Its rich history and flavours reflect the region's complex culinary past, making Ojja not just a nourishing meal but also a tribute to North African cuisine's cultural tapestry.

A fusion of cultures, including Berber, Arab, and Mediterranean influences, is thought to have impacted the dish. Ojja grew into a renowned culinary gem through the decades, with each interpretation blended with the distinct preferences of individual homes.

Preparation Time

50 minutes





Ground cumin

Cayenne pepper 

Salt and pepper 

Harissa paste 

Olive oil

Onion (chopped)

Garlic (minced)

Red bell pepper (diced)

Tomatoes (diced)

Fresh parsley or cilantro (chopped)



  • Pour the olive oil into a skillet and heat over medium heat.
  • Add the chopped onion and sauté for about 3 minutes.
  • Add the garlic and red bell pepper and allow to cook for about 3 minutes.
  • Add the ground cumin, cayenne pepper, salt, pepper and paprika and allow to cook for a minute.
  • Pour the tomatoes and harissa and mix them, and allow to simmer for about 10 minutes.
  • Make a small in the sauce; crack the eggs into each of the wells.
  • Cover the skillet with a lid and allow to simmer for about 8 minutes until the eggs are set.
  • Sprinkle the chopped parsley or cilantro over the top to add flavor.
  • Serve.