AI-generated photo.
Tunisian · Tunisia
Ojja
Also called عجة
Ojja, a dish from Tunisia (عجة).
Pai editors’ mark 4 / 5
Plan, list, and collections
Ojja is cooked in Tunisia as its own dish. Scramble the eggs into a hot harissa tomato sauce. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
70
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 18%
- Carbs 13%
- Fat 69%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 7.5 g, under the 25 g mark.
Watch · Low sodium
About 534 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Egg72 kcal
- Olive oil62 kcal
- Tomato14 kcal
- Harissa6 kcal
- Garlic4 kcal
- Ground cumin2 kcal
Glycemic load
Estimated glycemic load for this count: 1.8. The bands come from the ingredient table.
Portion
One serving is about 160 kcal. Two portions would be about 320 kcal if you want a fuller plate.
Allergens. Egg
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 160 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Stir in a handful of spinach or cabbage near the end.
More fiber without a new sauce. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 160 kcal | 8% |
| Protein | 7.5 g | 15% |
| Carbohydrate | 5.2 g | 2% |
| Fiber | 1.3 g | 5% |
| Total sugars | 2.6 g | 5% |
| Fat | 12.4 g | 16% |
| Saturated fat | 2.5 g | 13% |
| Cholesterol | 186 mg | 62% |
| Sodium | 534 mg | 23% |
| Potassium | 280 mg | 6% |
| Calcium | 46 mg | 4% |
| Iron | 1.5 mg | 8% |
| Magnesium | 17 mg | 4% |
| Zinc | 0.8 mg | 7% |
| Vitamin A | 114 mcg | 13% |
| Vitamin C | 11.9 mg | 13% |
| Vitamin D | 1 mcg | 5% |
| Vitamin E | 2 mg | 13% |
| Vitamin K | 11 mcg | 9% |
| Thiamin (B1) | 0.1 mg | 5% |
| Riboflavin (B2) | 0.3 mg | 19% |
| Niacin (B3) | 0.6 mg | 4% |
| Vitamin B6 | 0.2 mg | 11% |
| Folate | 36 mcg | 9% |
| Vitamin B12 | 0.5 mcg | 19% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- A middle path: useful food, with one or two numbers worth watching.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet
- Scale
- Spatula
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Egg4 eggs200 g
Tomato3 tomatoes320 g
Harissa1 tbsp20 g
Ground cumin1 tsp2 g
Olive oil2 tbsp30.77 ml
Kosher salt1 tsp4 g
Garlic4 cloves12 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Stir in a handful of spinach or cabbage near the end.. More fiber without a new sauce.
Method
AI-generated photo.
1Heat a wide pan until it is hot, then add the fat. For Ojja, start here: scramble the eggs into a hot harissa tomato sauce.
AI-generated photo.
2Scramble the eggs into a hot harissa tomato sauce.
Cook 15 min
AI-generated photo.
3The edges should color and the center should be cooked. Stop when this is true of Ojja: Scramble the eggs into a hot harissa tomato sauce.
AI-generated photo.
4Serve from the pan while it is still hot. Ojja is eaten in Tunisia as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Ojja is done when the outside has color and the center is cooked through for the protein in the pan.
If it goes wrong
- Ojja looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Ojja spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Ojja, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Ojja is cooked by saute in Tunisia. The steps follow that technique, including the timing above.
- Egg or dairy is in the count, so the fat and protein on the panel include them.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: Egg.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.