Tunisian Eggs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 red and green bell peppers, diced
- 2 onion (s), red, diced
- 5 tomato (s), roughly diced
- 4 egg (s)
- 2 cloves garlic, thinly sliced or diced
- 1 chilli pepper (s), chopped
- 1 teaspoon cumin
- 1 pinch (s) sugar
- Coriander greens, chopped
- Spring onion (s), cut into rings
- sea salt
- pepper
- 1 dash olive oil
Print Recipe
Pin Recipe Instructions
- Heat a dash of olive oil in a pan to medium temperature and sweat the onions in it until translucent. Now add the peppers and let them sweat for about 5 minutes. Then add the garlic, chilli pepper and cumin and fry for 2 minutes. Add the roughly diced tomatoes with a pinch of sugar and season with salt and pepper. Simmer over low heat for about 20 minutes.
- Then use a spoon to make four hollows in the tomato mixture and beat the egg in each hollow. Poach the eggs with the lid closed for about 6-8 minutes. The egg white should be firm and the yolk a little runny.
- Sprinkle with coriander and spring onions on the plate as desired and serve with bread or baguette.
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