Tunisian eggs

Start to finish: 35 minutes

Prep time: 15 minutes

Serves: 4

2 tbsp olive oil

2 red sweet peppers, halved, seeds removed and chopped

3 garlic cloves, crushed

1/4 cup finely chopped red onion

1 tsp harissa

1/2 tsp ground cumin

4 Flavorite tomatoes, coarsley chopped

1/4 cup chopped pimiento-stuffed olives

Sea salt and freshly ground black pepper

4 large eggs



Heat the oil in a sturdy pan. Add the peppers and cook five to eight minutes, until softened. Add garlic, onion, harissa and cumin and cook one minute.

Add tomatoes and olives and cook three minutes or until the mixture is a bit pulpy. Add salt and pepper to taste (go lightly on the pepper as the hairssa is peppery hot).

Make four indentations in the mixture and break the eggs into the hallows. Sprinkle eggs lightly with salt and cover pan with a lid. (You can also use individual ovenproof dishes).

Cook for several minutes, until the egg whites are set and yolks are soft, Sprinkle the eggs with paprika before serving.

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