Tunisian Eggs

Summary

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

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Instructions

1. 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.
2. 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.
3. Sprinkle with coriander and spring onions on the plate as desired and serve with bread or baguette.