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Friday, May 20, 2022

Recipe: Ejja

This is a dish that can be used for dinner or even for breakfast. I like it because you can add whatever you like from peppers, tomatoes, potatoes etc. This is another recipe I learned from my mother-in-law on one of my trips to Tunisia. You can enjoy this meal with warm crusty French bread.

Ejja Ingredients

  • 4 cloves garlic, chopped

  • 1? teaspoons caraway seeds

  • 1 pinch salt

  • cup vegetable oil

  • 2 large tomatoes, seeded and chopped

  • 1 large green bell pepper, seeded and chopped

  • 1 green chile pepper, seeded and chopped

  • 1 tablespoon tomato sauce

  • 1 tablespoon harissa (red pepper paste)

  • 1? teaspoons ground red chile pepper

  • 1 cup water

  • 4 eggs

  • salt and ground black pepper to taste

How to Make Ejja

  1. Place garlic, caraway seeds, and salt in a mortar; mash into a paste with a pestle.

  2. Heat oil in a large skillet over medium heat. Add tomatoes, green bell pepper, green chile pepper, tomato sauce, and harissa. Stir in garlic paste and red chile pepper. Pour in water; bring to a boil. Reduce heat, cover, and cook until tomatoes are soft, 15 to 20 minutes.

  3. Uncover skillet and crack eggs into the tomato mixture. Cook and stir until eggs are set, 4 to 5 minutes. Spoon onto a serving platter; season with salt and pepper.

Ejja Nutritions

  • Calories: 231.5 calories

  • Carbohydrate: 8.8 g

  • Cholesterol: 186 mg

  • Fat: 19.1 g

  • Fiber: 2.4 g

  • Protein: 8.1 g

  • SaturatedFat: 3.7 g

  • ServingSize:

  • Sodium: 196.7 mg

  • Sugar: 4.5 g

  • TransFat:

  • UnsaturatedFat:

Source: Ejja

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