Tunisian Eggs & Peppers

Name: Tunisian Eggs & Peppers
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

9 ingredients

6 steps

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.