Simple and Easy Tunisian Scrambled Eggs with Veggies
Elevate your breakfast or brunch with this vibrant and flavorful recipe for Simple and Easy Tunisian Scrambled Eggs with Veggies! Bursting with the bold spices of harissa paste, cumin, and paprika, this one-pan dish combines fluffy scrambled eggs with sautéed onions, tomatoes, and bell peppers for a perfectly balanced, Mediterranean-inspired meal. Ready in just 20 minutes, this nutritious recipe is a breeze to whip up, making it an ideal choice for busy mornings or lazy weekends. Garnished with fresh parsley for a pop of freshness, these eggs are delicious served with warm bread or flatbread to soak up every last bite. Perfect for lovers of quick, healthy, and savory breakfasts, this Tunisian twist on scrambled eggs is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 1 small onion
- 1 medium tomato
- 0.5 medium bell pepper
- 2 cloves garlic
- 1 teaspoon harissa paste
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Crack the eggs into a medium-sized bowl and whisk them with a fork until the whites and yolks are fully combined. Set aside.
Finely dice the onion, tomato, and bell pepper. Mince the garlic cloves. Chop the parsley for garnish and set aside.
Heat a non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 2-3 minutes until softened and slightly translucent.
Stir in the minced garlic and sauté for 30 seconds until fragrant.
Add the diced tomato and bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are softened and the mixture is slightly saucy.
Mix in the harissa paste, ground cumin, and paprika. Cook for an additional 1 minute to let the spices bloom.
Lower the heat to medium-low and pour the whisked eggs into the skillet.
Gently stir the eggs with a spatula, folding them over the vegetable mixture as they begin to set.
Season with salt and black pepper, continuing to scramble gently until the eggs reach your desired consistency.
Remove the skillet from the heat and garnish the scrambled eggs with fresh chopped parsley.
Serve immediately with warm bread, flatbread, or your choice of side.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 18.2 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
