TASTIRA (TUNISIAN FRIED PEPPERS AND EGGS)
I learned this recipe from my mother-in-law in Tunisia. Serve it on four separate plates or on one large platter. Serve with sliced French bread.
Provided by Asma Khalfaoui
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
- Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
- Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 10.8 g, Cholesterol 186 mg, Fat 15.7 g, Fiber 3.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 79 mg, Sugar 5.5 g
TASTIRA (TUNISIAN FRIED PEPPERS AND EGGS)
I learned this recipe from my mother-in-law in Tunisia. Serve it on four separate plates or on one large platter. Serve with sliced French bread.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
- Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
- Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.
- NOTE:.
- Tastira can be hot or mild, depending upon the type of chile peppers used.
TUNISIAN EGGS & PEPPERS
My love of eggs - for breakfast, lunch or dinner - is no secret. So when I came across this one I knew it was a likely winner. Have not tried it yet but posting it with the original ingredients. I will most likely reduce the calorie count in my own rendition.
Provided by justcallmetoni
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Before preparing dish, decide whether you want to cook the eggs in the oven or on the stove. Directions for both methods provided.
- 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.
- 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.
- 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.
- 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.
- Garnish with mint sprigs and serve.
Nutrition Facts : Calories 186.7, Fat 12.2, SaturatedFat 2.6, Cholesterol 211.5, Sodium 78.4, Carbohydrate 12.6, Fiber 2.8, Sugar 5.8, Protein 8.4
CHAKCHOUKA (SHAKSHOUKA)
Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'
Provided by Ben
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
- Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
- Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.
Nutrition Facts : Calories 209 calories, Carbohydrate 12.9 g, Cholesterol 163.7 mg, Fat 15 g, Fiber 3.1 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 653.7 mg, Sugar 6.8 g
BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA
In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they're equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch. Many of my favorite Tunisian omelets are baked in the oven. This one can range from mildly spicy to very spicy, depending on your taste.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h45m
Yield Serves six to eight
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don't worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
- While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
- Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
- Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams
More about "tunisian eggs peppers recipes"
CHAKCHOUKA (TUNISIAN EGGS IN TOMATO SAUCE) • CURIOUS …
From curiouscuisiniere.com
4.5/5 (4)Category DinnerCuisine AfricanTotal Time 30 mins
- In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes.
- Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.)
- Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters.
FELFEL MEHCHI - TRADITIONAL TUNISIAN RECIPE | 196 FLAVORS
From 196flavors.com
POACHED EGGS IN TUNISIAN-STYLE RED PEPPER SAUCE RECIPE
From bonappetit.com
EASY SHAKSHUKA WITH FETA (EGGS IN TOMATO SAUCE)
From bowlofdelicious.com
HOW TO MAKE SHAKSHOUKA, TUNISIAN-STYLE EGGS - SPOON UNIVERSITY
From spoonuniversity.com
Estimated Reading Time 2 mins
TUNISIAN EGGS WITH RED PEPPERS | RNZ RECIPES
From rnz.co.nz
TUNISIAN RECIPES, CUISINE IDEAS & MENUS | EPICURIOUS
From epicurious.com
TASTIRA (TUNISIAN FRIED PEPPERS AND EGGS) RECIPE | ALLRECIPES
TUNISIAN EGGS WITH GRILLED PEPPERS AND HARISSA RECIPE | EAT YOUR …
From eatyourbooks.com
TUNISIAN STUFFED PEPPERS: "FELFEL MEHCHI" — CARTHAGE MAGAZINE
From carthagemagazine.com
TUNISIAN EGGS AND PEPPERS | TESCO REAL FOOD
From realfood.tesco.com
TASTIRA (TUNISIAN FRIED PEPPERS AND EGGS) RECIPE | ALLRECIPES
THE 48 MOST POPULAR AND AUTHENTIC TUNISIAN RECIPES
From 196flavors.com
TUNISIAN EGGS AND PEPPERS | RECIPES WIKI | FANDOM
From recipes.fandom.com
TUNISIAN BRIK-STYLE EGGS RECIPE | MYRECIPES
From myrecipes.com
You'll also love
Related Search