Tunisian Eggs Peppers
Discover the vibrant and bold flavors of Tunisian Eggs and Peppers, an irresistible one-pan dish that combines hearty vegetables, aromatic spices, and perfectly poached eggs. This North African-inspired recipe is a celebration of color and taste, featuring sweet bell peppers, rich tomatoes, and a bold kick of harissa paste. Simmered with cumin and paprika, the dish develops a deeply spiced, savory sauce perfect for scooping with crusty bread or warm pita. Topped with runny eggs, this meal is both comforting and satisfying, offering a quick yet impressive option for brunch, lunch, or dinner. Simple to prepare in under 35 minutes, this flavorful recipe is a must-try for lovers of global cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon harissa paste
- 1 cup diced tomatoes (canned or fresh)
- 0.25 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 eggs
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 loaf crusty bread or pita (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and stir frequently until it becomes soft and translucent, about 3-5 minutes.
Add the sliced red and green bell peppers to the skillet. Stir and cook for another 6-8 minutes, or until the peppers are tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cumin, paprika, and harissa paste to the skillet, stirring to coat the vegetables evenly in the spices.
Pour in the diced tomatoes and 1/4 cup of water, then season with salt and black pepper. Stir to combine.
Lower the heat to medium-low and simmer the mixture for about 8 minutes, allowing the flavors to meld and the liquid to slightly reduce.
Using a spoon, make four small wells in the pepper-tomato mixture. Crack an egg into each well.
Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny (or longer if you prefer fully cooked yolks).
Remove the skillet from heat and sprinkle with fresh parsley, if desired.
Serve immediately with crusty bread or pita for scooping up the flavorful sauce and eggs.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4981 mg | 217% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 28.0 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 398 mg | 31% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1898 mg | 40% | |
*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.
