Ojja aux Fruits de Mer

Name: Ojja aux Fruits de Mer
Yield: 400.00 g
Cuisine: Tunisia
Ingredients: 150.00 g Prawns, squid and mussels from Gulf of Tunis or Gulf of Gabès (added with tomato and cooked briefly before eggs); 150.00 ml Harissa-olive oil-tomato-pepper base (same technique as ojja merguez but seafood replaces the merguez fat contributi); 110.00 g Eggs (2–3; the seafood-and-egg combination is the Gulf of Tunis coastal breakfast specialty)

Ojja aux Fruits de Mer from Tunisia: explore its ingredients, nutrition facts, 410 calories per serving, and cultural origin.

Ojja aux Fruits de Mer — Tunisia

Ojja aux Fruits de Mer: Tunisian seafood stew with harissa, olive oil, and tomatoes, cooked briefly to keep seafood tender.

Foods: Ojja aux Fruits de Mer

150.00 g Prawns, squid and mussels from Gulf of Tunis or Gulf of Gabès (added with tomato and cooked briefly before eggs)
150.00 ml Harissa-olive oil-tomato-pepper base (same technique as ojja merguez but seafood replaces the merguez fat contributi)
110.00 g Eggs (2–3; the seafood-and-egg combination is the Gulf of Tunis coastal breakfast specialty)