Recipe by Angela Sara
Eggahs-Arab omelettes- are rather similar to the Spanish tortilla. Whether the Moors took them to Spain, or brought them home again, nobody quite knows but almost every country has their own variation. In Tunisia they add a highly spiced sausage and dried chillies and stir the eggs until it is rather like firm scrambled eggs. You can use a spicy chorizo in this very successfully. This originated from The Complete Meze Table.
- 3 -4 tablespoons olive oil
- 4 medium potatoes, cubed
- 1 -2 tablespoon tomato paste
- 1 -4 teaspoon harissa (see 'harissa' Recipezaar)
- 3 -4 garlic cloves, skinned and crushed
- 2 -3 dried chilies, seeded and coarsely chopped
- 2 teaspoons crushed caraway seeds
- 2 teaspoons paprika
- 6 small spicy sausage, sliced
- 6 eggs
Directions See How It's Made
- Heat the olive oil in a large pan.
- Add the potatoes and fry lightly.
- Add the tomato paste, harissa diluted in a little water, the garlic, chillies, the caraway seed and the paprika.
- Pour in just enough water to cover and cook over a low heat for about 3/4 hour.
- Add the sausages and cook for a further 15 minutes.
- Beat the eggs and pour them into the pan gradually, stirring constantly, until they set to a firm but creamy consistency.
- Season to taste with salt and serve immediately.