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 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 eggs
- 2 cups fresh spinach leaves, chopped
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. Add chopped red and green bell peppers to the skillet and cook for another 5 minutes.
4. Stir in paprika, cumin, and cayenne pepper and cook for 1 minute.
5. Add diced tomatoes, water, salt, and black pepper to the skillet and bring to a simmer.
6. Reduce heat to low and let the mixture simmer for 10 minutes.
7. Crack eggs into the skillet and cover with a lid.
8. Cook until the egg whites are set but the yolks are still runny, about 5-7 minutes.
9. Sprinkle chopped spinach leaves over the top of the eggs and cover with the lid.
10. Cook until the spinach is wilted, about 2-3 minutes.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking vegetables and simmering sauce, low heat for cooking eggs and spinach.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 175
Fat per serving: 9g
Protein per serving: 10g
Carbohydrates per serving: 16g
Fiber per serving: 4g
Sugar per serving: 8g
Sodium per serving: 690mg
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- If you don't have fresh spinach, you can use frozen spinach that has been thawed and drained.
Variations:
- Add cooked sausage or ground beef to the skillet for a heartier dish.
- Use different spices to change the flavor profile, such as smoked paprika or chili powder.
- Add other vegetables, such as zucchini or mushrooms, to the skillet.
Tips and tricks:
- Make sure to use a skillet with a lid so that the eggs can cook properly.
- Crack the eggs into a small bowl before adding them to the skillet to make sure the yolks are intact.
- If you prefer your eggs fully cooked, cook for an additional 2-3 minutes.
Storage instructions:
Leftovers can be stored 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 with a sprinkle of fresh herbs, such as parsley or cilantro, on top.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
This dish pairs well with crusty bread or pita.
Suggested side dishes:
A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
- If the eggs are not cooking evenly, try moving the skillet around on the stovetop to distribute the heat.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are runny to avoid any risk of foodborne illness.
Food history:
Ojja bi'l-Hrus is a traditional Tunisian dish that is typically made with harissa, a spicy chili paste. This version uses paprika, cumin, and cayenne pepper for a similar flavor profile.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the bell peppers and tomatoes.
Serving suggestions:
Serve hot with crusty bread or pita for dipping.
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Region: Tunisian