Traditional Tunisian Ojja with Merguez

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Discovering traditional Tunisian Ojja with merguez

Ojja and Shakshouka: Two Similar but Distinct Dishes

Ojja and shakshouka are two iconic dishes in North African and Middle Eastern cuisine, often confused due to their similarities. While shakshouka is popular in several Middle Eastern and North African countries, ojja is specifically Tunisian. The main difference is the use of merguez in ojja, spicy sausages that bring a unique and spicy flavor to the dish. Shakshouka, on the other hand, is usually vegetarian, consisting mainly of tomatoes, peppers, and eggs.

The Origins of Ojja: A Traditional Tunisian Dish

Ojja is a traditional Tunisian dish that has its roots in the country’s home kitchens. Quick and easy to prepare, this dish perfectly reflects the flavors and spices of Tunisia. Tunisians usually prepare ojja with merguez sausages, peppers, tomatoes, and eggs, seasoned with harissa and spices such as cumin and paprika. This dish is often served at family meals and is a great example of authentic Tunisian cuisine.

Ojja Variations: Customizable Flavors

Although the most common version of ojja uses merguez sausages, there are several variations of this dish. Some add additional vegetables like zucchini or potatoes, while others prefer to incorporate seafood or chicken. Each Tunisian family may have their own version of ojja, adjusted according to preferences and available ingredients.

Ease of Preparation of Ojja: An Exotic Taste at Your Fingertips

Ojja is not only delicious but also very easy to prepare, even for us in Quebec. Using common ingredients that can be found in our local grocery stores, it is possible to reproduce this exotic dish at home. The simplicity of the preparation, combined with the richness of the flavors, makes it an excellent choice for those who wish to discover Tunisian cuisine without spending hours in the kitchen.

Traditional Tunisian Ojja with Merguez

Summary
🔍 Information	Details
⏱️ Preparation time	15 minutes
🍳 Cooking time	30 minutes
⏲️ Total time	45 minutes
🔧 Difficulty level	Easy
🍽️ Portions	4
🔥 Calories (approximate)	350 per serving

Ingredients
4 to 6 merguez (spicy sausages) 1 medium onion, finely chopped 1 to 2 green peppers, cut into strips 2 to 4 medium tomatoes, diced 2 to 4 cloves garlic, minced 4 eggs 2 tablespoons tomato paste 2 tablespoons olive oil 1 teaspoon of harissa (or to taste) 1 teaspoon ground cumin 1 teaspoon paprika Salt and black pepper to taste Parsley for garnish Caraway (optional) Coriander seeds (optional)

Instructions

Preparation of merguez: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sausages and cook until golden brown. Remove from the pan and set aside . Cooking vegetables: In the same pan, add the chopped onion and sauté until translucent. Add the peppers and minced garlic. Cook for about 5 minutes until the peppers are tender. Adding tomatoes: Stir in the diced tomatoes and simmer for about 10 minutes until the tomatoes are very soft. Seasoning: Add the tomato paste, harissa, cumin, paprika, salt and pepper. If desired, add caraway and coriander seeds. Mix well and simmer for another 5 minutes. Cooking eggs: Put the merguez back in the pan and mix . Make small wells in the mixture and crack the eggs into them . Cover the pan and cook over low heat until the egg whites are cooked but the yolks are still runny, about 5-7 minutes. Trim : Sprinkle with fresh parsley before serving.

Advice :

• Serve the ojja piping hot with fresh bread for dipping.
• You can adjust the amount of harissa according to your spice tolerance.

Questions and Answers on Traditional Tunisian Ojja with Merguez

What other meats can be used in ojja?

Besides merguez sausages, you can also use pieces of chicken, ground beef, or even seafood like shrimp to vary the flavors of your ojja.

Can you prepare ojja in advance?

Yes, ojja can be prepared in advance. Just gently reheat the dish before serving and add the fresh eggs just before serving so they are well cooked and runny.

What accompaniments are usually served with ojja?

Ojja is traditionally served with fresh bread, such as Arabic bread or a baguette, to dip in the delicious sauce. You can also accompany it with a green salad for a balanced meal.

How to adjust the spiciness level of ojja?

The spiciness of ojja can be adjusted by changing the amount of harissa used. For a less spicy dish, reduce the amount of harissa or use a milder version. For a spicier dish, increase the amount of harissa or add chopped fresh chili peppers.

What is the best way to store leftover ojja?

Leftover ojja can be stored in an airtight container in the refrigerator for 2 to 3 days. To reheat, gently heat in a skillet until heated through.

Can other types of peppers be used?

Yes, you can substitute other types of peppers, such as red or yellow peppers, for the green peppers depending on your preference. Each type of pepper will add a slightly different flavor to your ojja.