Tunisian Ujja Bi L Hrus Eggs with Sweet Peppers
Dive into the bold, vibrant flavors of North Africa with Tunisian Ujja Bi L Hrus Eggs with Sweet Peppers—a soulful, spicy skillet dish that’s perfect for breakfast, brunch, or dinner. This delightful recipe combines sweet red peppers, juicy tomatoes, and fragrant spices like cumin, coriander, and paprika, all elevated by hrus, a traditional Tunisian chili paste that brings a fiery depth to the dish. The sauce is simmered to perfection before eggs are nestled in and gently cooked until the whites are just set, leaving the yolks irresistibly runny. Served hot and garnished with fresh parsley, this one-pan wonder is best enjoyed with crusty bread or warm pita to scoop up every savory bite. Easy to prep in 15 minutes and ready within 40, it’s a comforting and flavorful addition to any meal rotation.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 large sweet red peppers
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon hrus (Tunisian chili paste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 3 medium tomatoes
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 eggs
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Slice the sweet red peppers into thin strips and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened.
Dice the onion and mince the garlic cloves. Add them to the skillet and sauté for another 3-4 minutes, until fragrant and translucent.
Stir in the hrus (Tunisian chili paste), ground cumin, ground coriander, and paprika. Cook for 1 minute to toast the spices.
Dice the tomatoes and add them to the skillet along with the sugar, salt, and black pepper. Stir everything together and let the mixture simmer for 10-12 minutes, stirring occasionally, until the sauce has thickened.
Using the back of a spoon, create small wells in the sauce and crack an egg into each well. Reduce the heat to low, cover the skillet, and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.
Garnish with freshly chopped parsley and serve immediately with crusty bread or warm pita.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 39.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 289 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2478 mg | 53% | |
*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.
