Tunisian Ojja (Quick Egg and Tomato Paste Shakshuka)
This is a quick weeknight version of Ojja, a Tunisian egg dish cooked in a spiced tomato paste base. The video shows olive oil, tomato paste, chili flakes, paprika and garlic simmered with water until concentrated, then peppers are added before two eggs are cracked in and gently cooked until just set. The dish is finished with dried mint and served with bread.
Ingrédients de la recette
- 3-4 tbsp olive oil
- ½ tbsp tomato paste
- 1 ½ tbsp chili flakes (crushed red pepper / harissa arbi)
- 1 tsp sweet paprika (felfel zina)
- 2 cloves garlic, sliced
- water, added gradually (about 1-1½ cups total)
- 1 hot green chili pepper, sliced
- ½ yellow sweet bell pepper, sliced
- 1 tsp salt
- 2 eggs
- dried mint, to taste
Instructions
- 1
Heat olive oil in a pan over medium heat.
- 2
Stir in the tomato paste until it starts to cook into the oil.
- 3
Add the chili flakes (or harissa) and sweet paprika, mixing well.
- 4
Add the sliced garlic and stir briefly.
- 5
Pour in part of the water and let the mixture simmer, adding more water gradually whenever it thickens too much.
- 6
Add the sliced hot green chili pepper.
- 7
Add the sliced yellow bell pepper and continue simmering, adding more water as needed.
- 8
Stir in the salt once the sauce becomes fragrant.
- 9
Crack the eggs directly into the simmering sauce.
- 10
Turn off the heat, cover the pan, and let the eggs cook gently until just set.
- 11
Sprinkle dried mint over the top and serve immediately with bread.
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Se connecterCrédits : Source: Cuisine olfa المطبخ التونسي مع ألفة