Ojja (Tunisian Eggs & Harissa Sauce)

  • 3 Tbsp olive oil
  • 6 Tbsp passata (tomato purée)
  • 1/2 cup roasted red peppers, chopped
  • 2 tsp harissa paste
  • 2 tsp garlic paste
  • 1/2 tsp ground coriander
  • 1/2 tsp ground caraway
  • 1 tsp salt
  • 4 large eggs

Gently heat the olive oil in a frying pan and add the passata.  Cook for 3-4 minutes.  Add the roasted red pepper, harissa, garlic, coriander, caraway and salt.  Cook on medium heat for 10 minutes, stirring often to blend ingredients.  In a small bowl, whisk eggs together, pour into the frying pan with the sauce.  Stir gently to combine and cook over low heat, covered, until set.  If needed, place under a broiler for a few moments to set top of eggs.  Serve with grilled bread.

 

 

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