Ojja is a Tunisian brunch classic made by sautéing roasted peppers and tomatoes with harissa, then cracking eggs on top. Getting the eggs to the right consistency is the step that takes the most care.
Sauté the chopped tomatoes, roasted peppers, and crushed garlic cloves with the harissa in olive oil for 15 minutes, until thickened.
Lower the heat and crack the eggs directly over the sauce. Cook for 10 minutes, until the whites turn opaque and the yolks remain runny.
Sprinkle with chopped parsley and serve piping hot.
After cracking in the eggs, be sure to lower the heat; high heat sets the yolks quickly. Leftover roasted peppers are ideal for this recipe. Allergens: Contains egg.
Yumurtaları kırdıktan sonra ocağı kısmayı unuttum, sarılar tamamen katılaştı; tarifte yazan 10 dakika yerine 6 dakikada almam gerekirmiş. Yine de tadı güzeldi, bir dahakine ocağı erken kısacağım.
Yumurta akı beyazlaşır beyazlaşmaz ocağı kısmanız gerekiyor, sarısı akışkan kalması için pişirmeyi erken durdurmak önemli. Bir dahaki sefere ocağı erken kısarsanız kıvamı yakalarsınız.
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