Ojja is a traditional Tunisian speciality. It is a hot appetizer and its basic ingredients are tomatoes, mild green chillies and eggs. according to each family’s preference, Ojja can include lamb’s brain, dried herring, shrimps, meatballs or merquez (spicy lamb sausage). Ojja with scrambled eggs and harissa is nicknamed Kadhaba, which means “untruthful woman!”
500 mild chillies
250 gr tomatoes
2 garlic cloves
100 ml olive oil
2 tbsp tomato paste
1 tsp harissa
450 gr shrimp, shelled, deveined and tailed
1 tsp cumin
Cut the chillies and tomatoes.
Heat the oil and fry the garlic.
Add the cubed tomatoes and simmer for about 3 minutes
Add the tomato paste and harissa. Simmer foe another 3 minutes.
Add the shrimps and approximately 100 ml water. Simmer for 2 minutes.
Add the chillies. As soon as the sauce becomes smooth and the chillies have softened, add cumin, salt and pepper.
Break the eggs into a bowl and beat to an omelet mix. Stir them into the mixture. Cover the pan and cook them over low heat for 3-5 minutes.
Arrange on a plate and sprinkle some ground cumin.