Tunisian Eggs with Red Peppers Serves 4 Prep time: 15 minutes

Cook time: 20 minutes

This is a great brunch dish served with plenty of crusty bread.





Ingredients 3 tablespoon olive oil

2 red bell peppers, halved, cored, seeds removed, and sliced

3 cloves garlic, peeled and sliced

1/4 teaspoon harissa, optional

1/4 teaspoon ground cumin

4 medium vine tomatoes, peeled and coarsely chopped

1/4 cup pimiento-stuffed olives, drained and chopped

Salt and freshly ground black pepper

4 medium (size 6) free-range eggs





[US Measurements | Metric Method 1 Heat oil in a large non-stick skillet over medium heat, add bell peppers and cook for about 10 minutes, until wilted. Add garlic, harissa if using and ground cumin and cook 1 minute, then add tomatoes and olives. Cook for 3-5 minutes more, until tomatoes have wilted. Season with salt and pepper to taste (if you have used harissa you won't need any pepper).



2 Make 4 indentations in the pepper and tomato stew. Break the eggs one at a time into a cup and lower them into the hollows. Season with a few pinches of salt and cover pan with a lid. Cook for several minutes until the egg whites are set but the yolks are not yet firm, or until the eggs are cooked the way you like them.



3 Take to the table in the skillet and serve immediately.







Photo Credit: Nicola Topping



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