Tunisian Eggs & Peppers

Submitted by justcallmetoni

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 fresh red chili pepper, seeded and finely chopped
• 6 plum tomatoes, peeled, seeded and quartered
• salt & freshly ground black pepper
• 2 teaspoons chopped of fresh mint
• 4 eggs

directions

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. 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. 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. 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. 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. Garnish with mint sprigs and serve.

Reviews

[Starrynews]

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

 

[Maryland Jim]

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.

 

[Leggy Peggy]

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.

 

[Geema]

I think this is a great, healthy way to start the day. My choice of cooking approaches was stove top, which is quicker. Everything went well until it was time to add the eggs...no liquid for basting. So, I just got out another pan and lightly poached them in some simmering water and then laid the cooked eggs on top of the delicious vegetables. My DH enjoyed his breakfast.

 

[PaulaG]

I made these for ZWTIII with ingredients on hand. In place of the yellow bell pepper, I used green and the tomato was a vine ripened tomato. The substitution on the tomato may have contributed to not having sufficient liquid to poach the eggs. After the 15 minutes in the oven, the eggs were not set; however, I added a touch of water they were done in an additional few minutes. The flavor combinations were very nice. This dish reduces very well to 2 servings. Thanks toni!