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Tunisian Omelet

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Ingredients
  Garlic 4 Clove (20 gm), peeled
  Caraway seeds 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Extra virgin olive oil 3 Tablespoon
  Onion 1 Medium, peeled and cut into 1/2-inch dice
  Green bell pepper 1 , stemmed, seeded, and cut into 1-inch dice
  Red bell pepper 1 , stemmed, seeded, and cut into 1-inch dice
  Bay leaf 1
  Prepared tomato sauce 1 1⁄2 Cup (24 tbs)
  Ripe tomato 1 Large, ripe, cored, seeded, and cut into 1/2-inch dice
  Harissa 1 Tablespoon
  Eggs 4 Large, broken into a bowl
  Flat-leaf parsley 2 Tablespoon, coarsely chopped (For Garnish)
Directions

GETTING READY
1) Chop together garlic, caraway, and salt finely and then keep aside.

MAKING
2) In a large nonstick skillet, over medium-low heat, heat oil and sauté onion, bell peppers, and bay leaf for 5 minutes in it.
3) Mix in tomato sauce, chopped tomato, and harissa and again cook the mixture for 5 minutes until cooked well.
4) Slip in the eggs carefully.
5) Break the yolks using a wooden spoon and swirl the eggs around in the vegetable mixture for about 2 minutes until set and the egg whites look just slightly runny.

SERVING
6) Garnish with parsley and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Breakfast
Method: 
Saute
Interest: 
Holiday, Quick
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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