Ojja with Meatballs

Tunisian Ojja is both easy to make and utterly delicious. In this version of ojja I've added some small meatballs.

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Serves: 2 Print

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Ingredients

For the Ojja

2 tomatoes, diced
4 eggs
100 g (3½ oz) mild green chillies, deseeded and coarsely chopped
2 garlic cloves, crushed
3 tbsp olive oil
1½ tbsp tomato paste
1 tsp caraway seeds
Salt
Pepper
Chopped parsley to garnish

For the meatballs

150 g (5 oz) minced lamb or beef
1 onion, finely chopped
5 tsp chopped fresh parsley
1 tsp dried mint
1 tsp caraway seeds
1 tsp harissa
Salt
Pepper

Instructions

Prepare the meatballs

Place the meatball ingredients in a food processer. Blend to a dough.
Use the dough to make small meatballs, about 1½ cm (5/8") in diameter.

Prepare the Ojja

Heat the olive oil in a pan over a medium heat. Add the tomato paste and mix.
Add the tomatoes, garlic and caraway seeds. Season with salt and pepper then fry gently for 5 minutes.
Add 1 cup (250 ml) of hot water and bring to the boil. Simmer gently for 20 minutes.
Add the mild green chillies and continue simmering for 10 minutes.
Add the meatballs, cover and cook for 10 minutes, stirring half way through.
Push the meatballs to the side of the pan and add 4 eggs which have been broken into 4 separate small dishes. Continue cooking until the whites have set, then serve.

Titli's Tips

This is quite a filling meal for 2 people, but a little bread is useful for mopping up the gravy! It makes a nice appetiser for 4 people.

Instead of meatballs you can add merguez (spicy sausage), shrimp, dried herrings or even lamb's brains to the ojja!

Nutrition Facts

Amount Per Serving % Daily Value

Calories 610 30%

Calories from Fat 423

Total Fat 47.0g 72%

Saturated Fat 12.9g 64%

Unsaturated Fat 30.6g

Amount Per Serving % Daily Value

Total Carbohydrate 21.1g 7%

Dietary Fibre 4.5g 18%

Sugars 4.8g

Protein 26.8g 53%