Relax this Labor Day with two sweet romance novellas. In Vegas Nights take a fun-filled adventure from Vegas to Tunisia, to the A with Darius & Safiya. Then in Second Shot, take a ride with Hakeem & Mariama from the A to NYC and Côte d’Ivoire
Vegas Nights released two days ago and it has two raving reviews already. I’m so excited.
Today I’m sharing a recipe from on of the Tunisian meals Darius and Safiya shared...Ojja. It’s basically eggs poached in a deliciously spicy tomato sauce mixed with spicy lamb sausage and local spices
But first, let’s set the scene…
Darius turned and was stunned at the sight before him. Her hair was in a messy bun on her head, her face was bare, and she had onthe shirt he discarded on the couch last evening. The shirt stopped halfway down her thighs, displaying her toned legs. He’d never seen anything sexier.
“You do know that coming in here like that will have you hemmed up against the wall.”
“I’d like to think you can show restraint and at least feed me first.” She winked.
Darius smirked. “Be careful, beautiful. Here, sit. I made you breakfast.”
Note: If you do not have the harissa or the time to make it before making this dish, you will want to add a little caraway and coriander spice as well as black pepper. About a half tsp of each. These ingredients are in the harissa so no need to add separately if you are able to use the harissa.
Cover the bottom of a frying pan or saute pan with oil.
Add garlic and onions and saute until fragrant and starting to soften.
Add green onions, tomatoes, chilli peppers, parsley, salt, harissa, dried chillies, and paprika and continue to saute on medium heat until softened.
Add half a cup of water and mix well. At this point the mixture should be a little thick but still a bit liquidy.
Crack your eggs on top of the mixture, far enough apart that they don’t touch each other. Season each egg with salt and black pepper. Cover and let cook until whites are set and the yolk is slightly runny (or to desired doneness) and remove from heat.
Leave plain or top with some tuna or sardines. Garnish with parsley, green onions, and a small drizzle of olive oil.