Tunisian Casse-Croûte

12 ingredients
1 steps

Ingredients

  • 1 baguette
  • harissa
  • 4-6 baby cucumbers
  • 1 large tomato
  • 1/2 white or red onion
  • 1 can of good tuna, preferably yellowfin
  • olive oil
  • 2 russet potatoes
  • vegetable oil, for frying
  • 3 eggs
  • capers, optional
  • salt and pepper, to taste

Directions

  1. 1
    ["In a medium sized saucepan, bring water to a boil. Add the eggs and cook on medium high for 7 minutes. Drain and let cool before peeling and slicing width-wise. (Tip: using the tip of a sharp knife, puncture a very small hole on top of the eggs penetrating just the outer shell. This ensures an evenly cooked, brightly colored egg).\r\n\r\nNote: Casse-croute can also be made with fried eggs instead of hard boiled. To do this, simply crack your eggs in a frying pan with a little oil heated between medium and medium high. Add salt and black pepper. Once the outer white and inner white of the eggs have set, flip the eggs gently. Cook for about 30 seconds to one minute, just until the other side has seared for a runny egg. (Leave for longer if you prefer a harder yolk.) Set aside on a plate until ready to assemble the casse-croute.", "Peel the potatoes and slice them into standard \"french fry\"" sized pieces. Heat vegetable oil in a frying pan and add potatoes

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