Ingredients

• 4 large eggs
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Time

Preperation: Approximately 15 minutes

Cooking: Approximately 20-25 minutes

Steps

1. Heat the olive oil in a large skillet or frying pan over medium heat.
2. Add the sliced onions and minced garlic to the pan. Sauté for about 5 minutes until the onions become translucent and slightly golden.
3. Add the sliced red and green bell peppers to the pan. Continue cooking for another 5 minutes until the peppers start to soften.
4. Stir in the diced tomatoes, ground cumin, paprika, and chili powder (if using). Season with salt and pepper to taste. Cook for an additional 5 minutes to allow the flavors to meld together and the tomatoes to soften.
5. Create wells in the mixture for each egg. Crack the eggs directly into the wells. Cover the pan and cook for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness. You can cook them longer for firmer yolks or less for runnier yolks.
6. Sprinkle fresh parsley or cilantro over the Ojja for garnish.
7. Serve the Tunisian Ojja hot, either on its own or with crusty bread for dipping.

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Enjoy the flavorful Tunisian Ojja as a satisfying meal option.