Ingredients with Measurements:
- 4 eggs
- 1/2 cup of sliced mushrooms
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1/2 cup of canned diced tomatoes
- 1/4 cup of water
- 1 tablespoon of chopped parsley
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
3. Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they are tender.
4. Add the canned diced tomatoes, cumin, paprika, cayenne pepper, salt, and black pepper to the skillet and stir well.
5. Pour in the water and let the mixture simmer for 5-7 minutes until the sauce thickens.
6. Crack the eggs into a mixing bowl and whisk them together.
7. Pour the eggs into the skillet and stir gently to distribute the eggs evenly.
8. Cover the skillet and let the eggs cook for 5-7 minutes until they are set.
9. Sprinkle the chopped parsley over the top of the eggs.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
2-3 servings
Nutritional information:
Calories: 210
Fat: 16g
Carbohydrates: 6g
Protein: 11g
Substitutions for ingredients:
- You can use fresh diced tomatoes instead of canned diced tomatoes.
- You can use any type of mushrooms you prefer.
- You can substitute the parsley with cilantro or basil.
Variations:
- You can add diced bell peppers or jalapeños to the skillet for extra flavor.
- You can add crumbled feta cheese or goat cheese to the top of the eggs before serving.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the eggs from sticking.
- Whisk the eggs well to ensure they are evenly distributed in the skillet.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ojja bi'l-hrus in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the ojja bi'l-hrus in individual bowls or on a platter.
Garnishes:
Garnish with additional chopped parsley or cilantro.
Pairings:
Serve with crusty bread or pita bread.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the eggs are not setting, cover the skillet and let them cook for a few more minutes.
Food safety advice:
Make sure to cook the eggs until they are fully set to prevent any risk of foodborne illness.
Food history:
Ojja bi'l-hrus is a Tunisian dish that is typically made with eggs and harissa, a spicy chili paste.
Flavor profiles:
This dish is savory and slightly spicy with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve for breakfast, brunch, or as a light lunch or dinner.
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Region: Tunisian