Ojja with Prawns and Eggs (Tunisian Seafood Ojja)
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Ingredients
- 400 g raw king prawns, peeled and deveined
- 1 onion, finely chopped
- 1 red pepper, diced
- 3 garlic cloves
- 1 tsp caraway seeds
- 1 tbsp harissa paste
- 400 g chopped tomatoes
- 4 eggs
- 2 tbsp fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 277 kcal
- Protein
- 26.6 g
- Carbohydrate
- 10 g
- of which sugars
- 7.2 g
- Fat
- 13.7 g
- of which saturates
- 3 g
- Fibre
- 2.9 g
- Salt
- 0.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion and red pepper for 7 minutes until softened.
- 2
Stir in the garlic, caraway seeds and harissa paste and cook for 1 minute, then add the chopped tomatoes and simmer for 10 minutes.
- 3
Season the prawns and stir them into the sauce, cooking for 2 minutes until starting to turn pink.
- 4
Make four gaps in the sauce and crack in the eggs. Cover and cook for 4-5 minutes, until the prawns are cooked through, the whites are set and the yolks still soft.
- 5
Scatter with the fresh coriander and serve straight from the pan.
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