Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 eggs
- 1/2 cup pitted green olives, sliced
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the red and green bell peppers and sauté for another 5-7 minutes until softened.
4. Add the diced tomatoes, paprika, cumin, cayenne pepper, salt, and black pepper. Stir to combine.
5. Reduce the heat to low and simmer for 10-15 minutes until the sauce has thickened.
6. Crack the eggs into the skillet, spacing them evenly apart.
7. Sprinkle the olives over the top of the eggs.
8. Cover the skillet and cook for 5-7 minutes until the eggs are set.
9. Sprinkle with chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and simmering, low heat for cooking the eggs
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 14g
Carbohydrates: 14g
Protein: 11g
Sodium: 670mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Can use yellow or orange bell pepper instead of red or green
- Can use diced fresh tomatoes instead of canned
- Can use black olives instead of green olives
Variations:
- Add cooked ground beef or lamb for a heartier dish
- Add feta cheese crumbles on top before serving
- Add chopped fresh mint for a Mediterranean twist
Tips and tricks:
- Make sure to space the eggs evenly apart in the skillet for even cooking
- Use a lid to cover the skillet when cooking the eggs to ensure they cook through evenly
- Serve with crusty bread for dipping in the sauce
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for sharing.
Garnishes:
Sprinkle with additional chopped parsley or fresh mint.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens to your desired consistency.
- If the eggs are not cooking through, increase the cooking time or finish cooking in the oven.
Food safety advice:
Make sure to cook the eggs until they are fully set to avoid any risk of foodborne illness.
Food history:
Ojja bi'l-Hrus is a traditional Tunisian dish made with eggs and vegetables.
Flavor profiles:
Savory, slightly spicy, tangy from the olives
Serving suggestions:
Serve hot with crusty bread for dipping in the sauce.
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Region: Tunisian