Ojja (عجة) is a traditional Tunisian dish made from eggs, tomatoes, peppers, and other ingredients. Ojja is often cooked in deep pans and served with local bread, which is used to scoop up the sauce.
The basic ingredients for ojja are eggs, tomatoes, peppers, onions, and of course, harissa (Tunisian spicy chili paste). Additional ingredients such as merguez sausages, seafood, or meatballs are sometimes added. The preparation of ojja is quite simple. First, onions and garlic are sautéed in oil, then diced tomatoes and peppers are added. Everything is simmered until the vegetables soften. Harissa and additional spices are then incorporated. Finally, eggs are cracked directly into the pan and cooked just enough to keep the yolks runny. Ojja is served hot, garnished with fresh parsley, and accompanied by fresh baguette or khobz bread.
Ojja vs. Shakshuka
Ojja is somewhat similar to the dish shakshuka. While ojja and shakshuka share a similar base – tomato sauce and eggs – there are significant differences between them. Ojja is much spicier due to the use of harissa, while shakshuka is milder and less heavily spiced. Shakshuka does not include meat, which can be part of ojja. The serving style also differs – shakshuka is typically served directly in the pan it was cooked in, while ojja is usually eaten from plates.
Ojja is so popular in Tunisia that you can find small eateries specializing exclusively in this dish. For me, ojja is one of the best Tunisian dishes. The ojja in the photograph above is from a small eatery in the village of Sidi Bou Said. This version with lamb merguez sausages cost 16.500 TND (5.20 EUR).
Bon appétit!
