Tunisian Pimiento Dish
|Drained chopped canned tomatoes||2 Cup (32 tbs)|
|Sliced canned pimiento||1 Cup (16 tbs)|
|White pepper||To Taste|
|Basil leaves||1⁄8 Teaspoon|
Melt 1 tablespoon butter in small saucepan.
Add tomatoes, pimiento, 1/4 teaspoon salt, 1/8 tea spoon pepper, and basil; simmer 10 minutes.
Combine eggs and milk in small bowl; season with salt and pepper to taste.
Beat well with fork.
Melt remaining butter in small skillet.
Add egg mixture; cook, stirring constantly, until eggs are soft and creamy.
Turn pimiento mixture onto serving dish; place eggs on top.