Recipe

Tunisian Ojja with Tuna

ojja tunisienne, tuna shakshuka, tunisian egg skillet, ojja au thon, harissa eggs, tunisian dinner recipe, El Manar tuna, quick tunisian food
Jump to Recipe Print Recipe
ojja tunisienne, tuna shakshuka, tunisian egg skillet, ojja au thon, harissa eggs, tunisian dinner recipe, El Manar tuna, quick tunisian food

Tunisian Ojja with Tuna

A quick, authentic Tunisian egg and tuna skillet — spicy tomato sauce, poached eggs, and quality tuna in olive oil. Ready in 20 minutes, straight to the table with fresh bread.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 13 hours 40 minutes
Total Time 20 minutes
Servings: 2 people
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 garlic cloves finely minced
  • 3 ripe tomatoes grated (or crushed canned tomatoes)
  • 1 teaspoons harissa adjust to taste
  • 1 teaspoons sweet paprika
  • 0.5 teaspoons salt
  • 0.3 teaspoons black pepper
  • 160 grams canned tuna in olive oil e.g. El Manar, drained and flaked
  • 3 eggs
  • 2 tablespoons fresh flat-leaf parsley chopped

Method
 

  1. Sauté the garlic: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 garlic cloves, finely minced and sauté for a few seconds until fragrant — do not let it brown.
  2. Build the tomato sauce: Add 3 ripe tomatoes, grated (or crushed canned tomatoes), 1 teaspoons harissa (adjust to taste), 1 teaspoons sweet paprika, 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Stir well to combine. Simmer over medium-low heat for 5 to 10 minutes until the sauce thickens and the oil rises to the surface.
  3. Add the tuna: Gently fold in 160 grams canned tuna in olive oil (e.g. El Manar), drained and flaked. Stir lightly to distribute the tuna throughout the sauce without breaking it up too finely. Let cook together for 2 minutes
  4. Poach the eggs: Crack 3 eggs directly into the pan, spacing them evenly. Reduce the heat to low. Do NOT stir. Cover the pan and cook until the whites are just set but the yolks remain runny, about 3–5 minutes . For fully cooked yolks, leave an extra 2 minutes.
  5. Finish and serve: Scatter 2 tablespoons fresh flat-leaf parsley, chopped over the top. Serve immediately straight from the pan with crusty Tunisian bread or a warm baguette. Do not reheat — ojja is always served fresh.

Notes

Key tips:
  • Don't stir the eggs: Once cracked into the pan, leave them completely undisturbed. Stirring breaks the yolks and ruins the texture.
  • Yolk preference: Runny yolks (soft-poached) are the traditional Tunisian way — they blend into the sauce as you eat. Cover briefly for set whites, longer for firm yolks.
  • Tuna quality matters: Use good tuna in olive oil for the best flavor. El Manar tuna in olive oil is recommended for a richer, more authentic result.
  • Heat level: Start with 1 tsp harissa and adjust. Fresh green chili can be added with the garlic for extra heat.
  • Variations: Replace tuna with merguez sausage, shrimp, or keep it vegetarian with black olives and bell peppers.
  • Serving: Ojja is always eaten immediately — eggs continue to cook in the residual heat. Serve directly in the pan for best presentation.