This is a dish that can be used for dinner or even for breakfast. I like it because you can add whatever you like from peppers, tomatoes, potatoes etc. This is another recipe I learned from my mother-in-law on one of my trips to Tunisia. You can enjoy this meal with warm crusty French bread.

Gallery

Recipe Summary

prep:
20 mins
cook:
24 mins
total:
44 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place garlic, caraway seeds, and salt in a mortar; mash into a paste with a pestle.

    Advertisement
  • Heat oil in a large skillet over medium heat. Add tomatoes, green bell pepper, green chile pepper, tomato sauce, and harissa. Stir in garlic paste and red chile pepper. Pour in water; bring to a boil. Reduce heat, cover, and cook until tomatoes are soft, 15 to 20 minutes.

  • Uncover skillet and crack eggs into the tomato mixture. Cook and stir until eggs are set, 4 to 5 minutes. Spoon onto a serving platter; season with salt and pepper.

Nutrition Facts

232 calories; protein 8.1g 16% DV; carbohydrates 8.8g 3% DV; fat 19.1g 29% DV; cholesterol 186mg 62% DV; sodium 196.7mg 8% DV. Full Nutrition