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    You are in: Home / Recipes / Tunisian Eggs & Peppers Recipe
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    Tunisian Eggs & Peppers

    Tunisian Eggs & Peppers. Photo by Geema

    1/2 Photos of Tunisian Eggs & Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    35 mins

    15 mins

    justcallmetoni's Note:

    My love of eggs - for breakfast, lunch or dinner - is no secret. So when I came across this one I knew it was a likely winner. Have not tried it yet but posting it with the original ingredients. I will most likely reduce the calorie count in my own rendition.

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    Units: US | Metric


    1. 1
      Before preparing dish, decide whether you want to cook the eggs in the oven or on the stove. Directions for both methods provided.
    2. 2
      Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft. Add peppers and chile, cover and cook 8 minutes or until bell peppers are just tender.
    3. 3
      Add tomatoes to bell pepper mixture, cover and cook 5 to 8 minutes or until vegetables are blended but still retain their shape and texture. Season with salt and pepper and stir in mint.
    4. 4
      For oven baked eggs: Preheat oven to 350F (180C). Divide mixture among four individual serving oven-proof dishes. Make an indentation in vegetables and carefully add an egg to each one. Cook in oven 12 to 15 minutes or until eggs have set.
    5. 5
      For skillet poached eggs: Make four wells or cups in vegetable mixture and carefully break in eggs. Cover and cook over low heat 5 minutes, basting occasionally with juices.
    6. 6
      Garnish with mint sprigs and serve.

    Ratings & Reviews:

    • on February 21, 2013


      Very good! I used the stovetop option. This was flavorful and a had a nice little kick from the chili pepper. Thanks for sharing!

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    • on June 15, 2007


      This was an excellent breakfast dish. Thanks to prior comments I did some tweaking of the recipe. First, I did not have a red chili pepper so I used a jalapeno pepper. Then I used canned tomatoes and included about 2 tablespoons of juice with the tomatoes to make up for the lack of liquid when poaching the eggs. Oh, and I cooked on the stove top in a skillet. Again excellent dish, made easier with the addition of the extra tomato juice. Thanks for a new breakfast dish that I will make this again. Made for ZWT3.

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    • on June 13, 2007


      Great combination of flavours. I made this for one -- and for breakfast. I expected the veggies to sweat out enough moisture, but like the other reviewers, I didn't have any liquid for basting. I needed to add several tablespoons of water. I forgot to take a photo, but will add one the next time I cook it. I love savoury for breakfast. Made and enjoyed for Zaar World Tour.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Tunisian Eggs & Peppers

    Serving Size: 1 (265 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 186.6
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 2.5 g
    Cholesterol 211.5 mg
    Sodium 78.4 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 2.7 g
    Sugars 5.8 g
    Protein 8.3 g

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