Tunisian Ojja 

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 25 minutes

Nutritional Highlights (Per Serving)

• Protein: 22-28g
• Calories: 350-400
• Carbs: 15g
• Fat: 18g (healthy fats from olive oil and eggs)

Ingredients

For the Ojja Base:

• 3 tablespoons extra virgin olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons harissa paste (adjust to taste)
• 1 tablespoon tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 cup water or vegetable broth

Protein Options (Choose One):

Traditional Egg Version:

• 6-8 large eggs
• 1/4 cup crumbled feta cheese (optional)

Merguez Sausage Version:

• 1 lb merguez sausages, sliced into rounds
• 4-6 eggs (optional, for extra protein)

Chicken Version (Bodybuilder-Friendly):

• 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• 4-6 eggs (optional)

For Garnish:

• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 green onions, sliced
• 1/4 cup Kalamata olives, pitted and halved
• Crumbled feta cheese
• Lemon wedges

For Serving:

• Crusty bread or whole wheat pita
• Extra harissa paste
• Greek yogurt (optional)

Instructions

Prepare the Base:

1. Heat oil: In a large, deep skillet or wide saucepan, heat olive oil over medium heat.
2. Sauté vegetables: Add diced onion and cook until softened and lightly golden, about 5-6 minutes. Add bell peppers and cook for another 5 minutes until they start to soften.
3. Add aromatics: Stir in minced garlic and cook for 1 minute until fragrant.
4. Add spices: Add harissa paste, tomato paste, cumin, coriander, smoked paprika, and turmeric. Stir constantly for 1-2 minutes until aromatic and well combined.
5. Add tomatoes: Pour in crushed tomatoes, add salt, pepper, and water/broth. Bring to a simmer and cook for 8-10 minutes until the sauce thickens slightly and flavors meld.

Add Your Chosen Protein:

For Traditional Egg Ojja:

1. Create wells: Use a spoon to make small wells in the tomato mixture.
2. Add eggs: Crack eggs into each well, being careful not to break the yolks.
3. Cover and cook: Cover the pan and cook for 8-12 minutes until egg whites are set but yolks are still slightly runny (or cook longer for firmer yolks).
4. Add cheese: Sprinkle crumbled feta around the eggs in the last 2 minutes.

For Merguez Version:

1. Brown sausage: In the same pan before making the base, brown sliced merguez for 5-6 minutes. Remove and set aside.
2. Return sausage: Add browned merguez back to the tomato base in the last 5 minutes of cooking.
3. Optional eggs: Create wells and add eggs as described above for extra protein.

For Chicken Version:

1. Season chicken: Season chicken pieces with salt and pepper.
2. Brown chicken: Before making the base, brown chicken pieces in the same pan for 6-8 minutes. Remove and set aside.
3. Return chicken: Add browned chicken back to the tomato base and simmer for 10-12 minutes until cooked through.
4. Optional eggs: Add eggs in the last 8-10 minutes as described above.

Finish and Serve:

1. Taste and adjust: Check seasoning and add more salt, pepper, or harissa as needed.
2. Garnish: Sprinkle with fresh cilantro, parsley, green onions, olives, and feta cheese.
3. Serve immediately: Serve hot directly from the pan with bread for dipping and lemon wedges on the side.

Bodybuilder Tips

• Maximum protein: Choose the chicken + egg combination for 35-40g protein per serving
• Healthy fats: Eggs and olive oil provide essential fatty acids for hormone production
• Meal prep: Base sauce can be made ahead; add eggs fresh when reheating
• Fiber boost: Serve with whole grain bread or add white beans to the base
• Recovery meal: Anti-inflammatory spices help reduce exercise-induced inflammation
• Portion control: Naturally satisfying – the protein and healthy fats keep you full

Spice Level Adjustments

Mild Version:

• Use 1 tablespoon mild harissa or substitute with 1 tsp paprika + 1/2 tsp cayenne
• Reduce or omit additional spices

Medium-Hot (Traditional):

• Use 2 tablespoons harissa paste as written
• Add 1 small jalapeño, minced

Spicy Version:

• Use 3 tablespoons harissa paste
• Add 1-2 fresh chilies (serrano or bird’s eye)
• Include 1/4 teaspoon cayenne pepper

Variations

Vegetable Additions:

• Zucchini: Add diced zucchini with the peppers
• Eggplant: Include cubed eggplant (salt first to remove bitterness)
• Spinach: Stir in fresh spinach leaves in the last 2 minutes

Protein Swaps:

• Lamb: Use ground lamb instead of merguez
• Turkey: Ground turkey works well for a leaner option
• Seafood: Add shrimp or white fish in the last 5 minutes

Bean Addition:

• Chickpeas: Add 1 can drained chickpeas for extra plant protein
• White beans: Cannellini beans work excellently

Cultural Notes

Ojja is Tunisia’s beloved comfort food, similar to shakshuka but with distinctly Tunisian flavors. The dish’s name comes from the Arabic word meaning “to scramble” or “to mix,” reflecting how ingredients are combined in the pan.

What makes Tunisian ojja unique is the generous use of harissa – Tunisia’s signature chili paste made with roasted peppers, spices, and garlic. Every Tunisian family has their own harissa recipe, passed down through generations.

Traditionally served for breakfast or brunch, ojja is also popular as a light dinner. In Tunisia, it’s often cooked in small individual clay dishes called “tajen” (similar to Moroccan tagines but shallower) and brought to the table still bubbling hot.

The dish represents the heart of Tunisian home cooking – simple ingredients transformed by bold spices into something extraordinary. It’s comfort food that brings families together around the table.

Storage and Reheating

• Base sauce: Keeps 4-5 days refrigerated
• With eggs: Best eaten fresh, but can be gently reheated
• Freezing: Base sauce freezes well for up to 3 months
• Make-ahead: Prepare base in advance, add eggs when ready to serve

Serving Suggestions

Traditional:

• Crusty baguette or Tunisian bread for dipping
• Strong mint tea or Turkish coffee

Bodybuilder-Friendly:

• Whole grain pita or sourdough
• Greek yogurt on the side for extra protein
• Mixed green salad with olive oil dressing

Low-Carb Option:

• Serve without bread
• Add extra vegetables like roasted cauliflower
• Top with avocado slices