I made this for breakfast this morning because we were out of cereal. It’s a Tunisian dish. I’ve completely ripped this off from MediterrAsian. Usually I tweet the recipes a bit, but this one didn’t need a single thing changed. I just cut the vegetables differently because I prefer chopped to julienned.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 onion diced
• 1 red pepper diced
• 1 green pepper diced
• 1 14 oz can chopped tomatoes
• 2 cloves garlic minced
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• salt to taste
• 4 eggs

Saute the onion in the oil for a few minutes in a large frying pan. Then add the peppers and garlic and let cook for a couple more minutes. Add the tomatoes and spices and bring to a boil. Turn down to medium low heat and let simmer for 10 minutes uncovered. With a spoon make four indentations in the mixture and crack one egg into each indentation. Cover and let simmer for about 5 minutes or until the eggs are cooked the way you like them.

We usually just eat this plain, but it’s also good with bread.

Photo by AIIDA.

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