Ojja Crevettes (Tunisian Prawn and Egg Skillet)
Prawns and eggs poached in a thick, fiery harissa and pepper sauce, a Tunisian one-pan supper to eat with bread.
Made with Harissa paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a large deep frying pan over a medium heat. Add the red pepper and cook for 6 minutes until soft.
6 min - 2
Stir in the garlic and cumin and cook for 1 minute.
- 3
Add the chopped tomatoes, your ready made harissa paste (see the base recipe) and the salt. Simmer for 10 minutes until thick and jammy.
10 min - 4
Add the prawns and stir them into the sauce. Cook for 2 minutes.
- 5
Make four hollows in the sauce and crack an egg into each. Cover with a lid and cook gently for 4 to 5 minutes until the whites are set and the yolks still soft.
4 min 30 s - 6
Scatter with coriander and serve straight from the pan with chunks of baguette for scooping.
Tips
- Add the prawns before the eggs and take care not to overcook them. They finish in the hot sauce.
- Make the sauce thick, so the eggs sit in their hollows rather than spreading.
- If you are serving anyone who should avoid runny egg, keep the lid on a minute or two longer until the yolks are firm.
Storing and freezing
Best eaten fresh. The sauce keeps without the prawns and eggs in the fridge for up to 3 days. Reheat until steaming hot and cook fresh prawns and eggs in it.
Questions
How is ojja different from shakshuka?
Both are eggs cooked in a spicy tomato sauce. Ojja is Tunisian, and is usually made with harissa, caraway or cumin and often with merguez sausage or seafood, while shakshuka has a wider range of versions across North Africa and the Middle East.
Can I use cooked prawns?
Yes, but stir them in at the very end for 1 minute only, just to heat through. Cooked prawns turn tough quickly.
Can I make it without eggs?
Yes. Leave the eggs out for a prawn stew, and serve with rice or crusty bread.
More made with harissa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
