Jumbo Shrimp Ojja

Name: Jumbo Shrimp Ojja
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: Tunisian
Ingredients: 1 Lbs Roma Tomatoes, diced; 2 Cups Hot Water; 6 Garlic Cloves, Minced; 2 Tbsp Tomato Paste; 2 Tbsp Traditional Harissa Paste; 6 Jumbo Shrimp, Shelled &amp; Deveined; 3 Large Eggs; 3 Tbsp Extra Virgin Olive Oil; 2 Tsp Paprika; 2 Tsp Turmeric; 1 Tsp Cumin; 1 Tsp Salt

October 15, 2020

Jumbo Shrimp Ojja

Rated 5.0 stars by 2 users

Servings

2

Prep Time

10 minutes

Cook Time

35 minutes

Ojja comes in many variations, principally characterized by the selected protein. This dish is a Tunisian quick fix of eggs and tomato sauce. The term Ojja is in reference to the fact that eggs are stirred into the sauce as it’s cooking. This version with shrimp is typical of the coastal regions of Tunisia. Here, we’re using jumbo shrimp!

Ingredients

1 Lbs Roma Tomatoes, diced
2 Cups Hot Water
6 Garlic Cloves, Minced
2 Tbsp Tomato Paste
2 Tbsp Traditional Harissa Paste
6 Jumbo Shrimp, Shelled & Deveined
3 Large Eggs
3 Tbsp Extra Virgin Olive Oil
2 Tsp Paprika
2 Tsp Turmeric
1 Tsp Cumin
1 Tsp Salt

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Directions

Add the olive oil to a heated pan then add the diced tomatoes and sauté the tomatoes on medium-high heat for 5-8 minutes.
Add the minced garlic and sauté for another 3 minutes.
Add the spices (except for the cumin, which will be saved for the end), harissa paste, tomato paste and stir well so that it can caramelize on medium heat for about 2 minutes.
Add 2 cups of hot water and let the sauce simmer for 10-15 minutes or until it is reduced, then add the jumbo shrimp pieces in.
Add the Cumin then crack the 3 eggs into the sauce then stir one or all of the eggs in the sauce (this is just a matter of personal preference).
Allow 5-7 minutes of poaching time on medium heat.
Turn off the heat, crack some black pepper on top of the eggs, and enjoy straight out of the pan with some good bread!