Tunisian Eggs and Peppers

Name: Tunisian Eggs and Peppers
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tunisian & Sahel
Ingredients: 2 tbsp olive oil; 1 onion; 1 red bell pepper; 1 yellow bell pepper; 1 fresh red chili pepper; 6 plum tomatoes; salt & freshly ground black pepper; 2 tsp chopped of fresh mint; 4 eggs

A dish of red bell pepper, plum tomatoes and mint, with a kick of chilli, baked in the oven. It's finished with mint sprigs.

50 min · Serves 4 · Easy

Ingredients

2 tbspolive 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 tspchopped of fresh mint
4 eggs

Method

Start cooking mode

Time: Prep 35 min · Cook 15 min · 50 min total
Difficulty: easy

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.
8 min
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.
15 min
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. Garnish with mint sprigs and serve.
5 min