🇹🇳 Tunisia
Tunisian Ojja, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min2 to wash
3 lazy steps
- 1
Heat olive oil in a skillet over medium heat, then cook sliced Merguez sausage, green bell pepper, and garlic for 5 minutes.
- 2
Stir in tomatoes, Harissa paste, ground caraway, ground coriander, and salt, then simmer for 8 minutes until thickened.
- 3
Make four wells in the sauce, crack in eggs, cover, and cook for 4 minutes until whites are set.
🇹🇳 How it's eaten in Tunisia
In Tunisia, ojja is served piping hot directly in the skillet with fresh crusty baguette for dipping.
Ingredients (serves 2)
- Merguez sausage250 g
Swap: Hot Italian sausage 250 g（Easy to find）
- Eggs4 large
- Tomatoes3 medium
Swap: Canned diced tomatoes 400 g（No chopping）
- Green bell pepper1
Swap: Frozen diced bell pepper 250 ml（No prep needed）
- Garlic3 cloves
Swap: Garlic powder 1/2 tsp（No peeling）
- Harissa paste1 tbsp
Swap: Tomato paste 1 tbsp + chili flakes 1/2 tsp（Matches heat and color）
- Ground caraway1/2 tsp
Swap: Ground cumin 1/2 tsp（Similar warm flavor）
- Ground coriander1/2 tsp
- Olive oil2 tbsp
- Salt1/2 tsp
Authentic ingredients in Tunisia
- Merguez sausage250 g
- Eggs4 large
- Tomatoes3 medium
- Green bell pepper1
- Garlic3 cloves
- Harissa paste1 tbsp
- Ground caraway1/2 tsp
- Ground coriander1/2 tsp
- Olive oil2 tbsp
- Salt1/2 tsp
Optional authentic touch
Simmering peeled fresh tomatoes with dried mint before adding sausage deepens the base flavor.
Wherever you live: Japan, Europe or anywhere else
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