2-3 tbsp Olive oil
4 Roma Tomatoes, diced (375g)
3 tbsp Mild Harissa paste (35-40g)
1.5 tbsp Garlic, minced (25g)
8 Jumbo Shrimp, Shelled & Deveined (175-200g)
3 large eggs
3 tsp Turmeric
2 tsp paprika
2 tsp Cumin
Step 1. In a pan, add the olive oil and minced garlic and bring to a slight simmer. The heat should be medium-low.
Step 2. Add the harissa paste and stir it in until nicely incorporated into the garlic and oil.
Note: No salt was added as there is already some in the harissa paste, however you can add more to your liking.
Step 3. Add the diced tomatoes and stir thoroughly, evenly incorporating them into the caramelizing harissa paste and garlic. Allow to simmer for about 5 minutes with a lid covering the pan.
Step 4. Add ½ cup of water or more to get a sauce of a consistency to your liking and allow to simmer for 2 minutes.
Step 5. Add the turmeric and paprika and stir them into the tomatoes which should caramelize for about 5 to 10 more minutes.
Step 6. Mix the cumin into the sauce and immediately after, carefully add the jumbo shrimps into the simmering sauce and gently push them down into the sauce (without burning yourself please!!) and simmer for 2 minutes.
Step 7. Crack the three eggs into the sauce and gently break up the egg whites without breaking the yolks. The goal here is to spread the egg whites and incorporate them into the sauce as much as possible while keeping the yolks intact so that they are perfectly cooked when ready to serve. Once that is done, cover the pan with a lid, bring the heat to low and leave it for 3 minutes.
Step 8. Your ojja is ready!
Ojja is usually best enjoyed with Tunisian tabouna, French baguette, or really any kind of bread that can soak up the rich sauce in this dish.
Serves one 🐻 or 👩🏾🤝👨🏽.