Tunisian Eggs & Peppers

From The Book of Mediterranean Cooking by Lesley Mackley

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 chile, seeded and finely chopped
6 tomatoes, peeled and quartered
salt and freshly ground pepper
2 teaspoons chopped fresh mint
4 eggs
mint sprigs, to garnish

Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft. Add bell peppers and chile, cover and cook 8 minutes or until bell peppers are just tender. Preheat oven to 350F (180C). Add tomatoes to bell pepper mixture, cover and cook 5 to 8 minutes or until vegetavles are blended but still retain their shape and texture. Season with salt and pepper and stir in mint. Divide mixture among four ovenproof 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. Garnish with mint sprigs and serve.
Makes 4 servings.
Note: The eggs may be cooked in skillet, if preferred. Make four indentations in mixture and break in eggs. Cover and cook over low heat 5 minuts, basting occasionally with juices.


No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + '.disqus.com/embed.js'; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();