Tunisian peppers and eggs
For breakfast, lunch or dinner eggs always hit the right spot. Michael Diacono makes this Tunisian dish with pan-fried peppers and aubergines, topped with a fried egg.
Tunisian peppers and eggs
Ingredients
- 2 cloves garlic
- 1 tsp caraway seeds
- 1 tbsp ras el hanout
- Salt
- Olive oil
- 1 small aubergine
- 2 peppers
- 1/2 chilli
- 1 tomato
- Handful coriander
- 4 fried eggs
Method
- Place the garlic, caraway seeds, ras el hanout and salt in a pestle and mortar and crush into a paste.
- Add some olive oil to a pan and add the paste.
- Dice the aubergine and add to the pan.
- Roughly chop the peppers and and add to the pan.
- Add the chilli, using more or less as you wish.
- Chop the tomato and add the to the pan.
- Add the chopped coriander.
- Fry and egg in a clean pan with olive oil. Season with salt and pepper.
- Serve the fried eggs on a bed of vegetables garnished with parsley.
This recipe first appeared on Gourmet Today TV, aired on TVM on 12 November, 2016.