Ojja - Tunisian Vegetable Omelet

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the pepper and fry about 3 minutes, stirring, until it softens.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Add the tomatoes, paprika, cumin and chili pepper and cook 10 minutes, until the sauce thickens.

   Stove
2. 6
   Lightly beat the eggs in a bowl with salt.

   Bowl
3. 7
   Pour the eggs into the skillet.
4. 8
   Stir slowly with a spatula, in wide strokes from the edges to the center, until the eggs are set but still moist and soft.

   StoveSilicone spatula

   💡Low heat and patience: eggs that cook slowly stay in soft, creamy curds, while over high heat they dry out and weep water.
5. 9
   Take off the heat: the eggs keep setting in the heat of the pan.
6. 10
   Sprinkle the parsley on top and serve immediately with fresh bread.