Tunisia Ojja with OLYFO 2500 Years of Tradition The Origins: A North African classic

Rich in tomato sauce, garlic, chili, perfectly poached eggs and of course a generous drizzle of olive oil bringing everything together. That’s Ojja.

Simple ingredients. Bold flavors. A dish that feels like home in every spoon.

Best enjoyed hot, straight from the pan, with fresh bread to soak up every drop.

Ingredients

• 3 tablespoons OLYFO 2500 Years of Tradition Extra Virgin Olive Oil

• 1 piece’s onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 piece’s green bell pepper, diced
• 4 pieces tomatoes, diced
• 2 tablespoons tomato paste
• 1 tablespoons harissa paste from Poppa Peppa
• 1 teaspoons ground caraway
• 1 teaspoons salt
• Half teaspoons black pepper
• 4 pieces eggs
• 200 grams merguez sausages (optional)
• 2 tablespoons fresh parsley, chopped
•  Water

Preparation:

1-Sauté the aromatics: Heat 3 tablespoons OLYFO 2500 Years of Tradition Extra Virgin Olive Oil in a large skillet or tagine over medium heat. Add 1 piece’s onion, finely chopped and cook until softened, then stir in 3 pieces garlic cloves, minced and cook for another minute until fragrant.

2-Cook the peppers: Add 1 piece’s green bell pepper, diced to the pan and sauté until it begins to soften.

3-Build the sauce: Stir in 4 pieces tomatoes, diced, 2 tablespoons tomato paste, and 1 tablespoons Poppa Peppa harissa paste. Add 1 teaspoons ground caraway, 1 teaspoons salt, and 0.5 teaspoons black pepper. Pour in 100 milliliters water and let the sauce simmer until it thickens and the flavors meld together.

4-Add sausage (optional): If using 200 grams merguez sausages (optional), slice them and nestle them into the sauce. Let them cook through.

5-Poach the eggs: Make small wells in the sauce and crack 4 pieces eggs into each well. Cover the pan and let the eggs cook until the whites are set but the yolks remain runny.6-Garnish and serve: Drizzle OLYFO 2500 Years of Tradition Extra Virgin Olive Oil on the top and sprinkle 2 tablespoons fresh parsley, chopped over the top and serve immediately with crusty bread for dipping.