Ojja Recipe

Ojja Recipe

Seafood Ojja Recipe


2 Ripe large fresh tomatoes
2 tins chopped tomatoes
1 tablespoon double concentrated tomato paste (puree)
1 or 2 red pepper, deseeded and sliced
1 or 2 green pepper, deseeded and sliced
1 tablespoon harrisa (optional)
a pinch of ground coriander
a pinch of ground cumin
2 garlic cloves, sliced
1 tsp salt
Olive oil

Optional :
5 merguez (spicy sausages)
5 eggs

NOTE: You can also use prawns, muscles (etc..), meatballs in place of the spicy sausage.


Heat a drizzle of olive oil in a large pan (width is more important than depth) and gently fry the chopped garlic until it goes light golden brown – don’t let it burn. Add the red and green peppers and cook, stirring every now and then, for 10 minutes. Finely chop and then add in the tomatoes, tomato paste and the spices/harrisa, salt and the tin of chopped tomatoes. Stir in and leave to simmer for a further 10 minutes. Check the sauce doesn’t dry out, if needed add a little water.

If using the merguez, gently fry them in a separate pan then add them to the mixture.

If using eggs, make 5 ‘holes’ in the sauce and carefully crack an egg in each, making sure you leave the yolk intact. Lower the heat and cover the pan, simmer until the eggs are cooked through.

Serve with crispy french baguette bread.