Shrimp Ojja in Spicy Tomato and Egg

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A fiery Tunisian skillet of shrimp simmered in harissa, tomato, and sweet peppers, with eggs poached right in the sauce. It is made for mopping up with warm bread. This Tunisian-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, eggs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 eggs
• 3 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, sliced
• 4 garlic cloves, sliced
• 1.5 tbsp harissa
• 1 tbsp tomato paste
• 14 oz can crushed tomatoes
• 1 tsp ground caraway
• 1 tsp sweet paprika
• 1/2 cup water
• to taste salt
• 1/4 cup fresh cilantro, chopped
• to serve crusty bread or khobz tabouna

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Instructions

1. Step 1: Heat the olive oil in a large skillet over medium heat. Cook the onion and pepper for 6 minutes until soft. 2. Add the garlic, harissa, tomato paste, caraway, and paprika, and stir for 1 minute. 3. Pour in the crushed tomatoes and water, season with salt, and simmer for 10 minutes until slightly thickened. 4. Add the shrimp and cook for 2 minutes, turning once. 5. Make 4 wells in the sauce and crack an egg into each. Cover and cook on low for 5–7 minutes, until the whites are set and the yolks are still soft. 6. Scatter over the cilantro and serve straight from the pan with bread.