Serves 4
A classic Tunisian dish that makes a fantastic breakfast or brunch
Prep Time
10 min
Prep Time
10 min
  1. 1 tsp cumin seeds
  2. glug of light olive oil
  3. 1 large white onion, peeled and chopped
  4. 2 small red onions, peeled and finely sliced
  5. pinch muscavado sugar
  6. 1 tsp cayenne pepper or paprika
  7. 2 red and 2 yellow peppers, cored and cut into chunky strips
  8. 2 sprigs of fresh thyme, leaves removed from woody stalks
  9. 7 ripe tomatoes, roughly chopped
  10. 2 tbsp flat leaf parsley, chopped
  11. 1 bunch fresh coriander, chopped
  12. 8 free-range eggs
  13. salt & pepper
  1. Use a large heavy frying pan (big enough for 8 eggs!) for this dish if you have one, otherwise be prepared to split the mixture later or serve in 2 batches.
  2. Dry roast the cumin seeds in your pan until they start to brown.
  3. Add the oil and fry the onions with the cayenne and sugar for 2 mins.
  4. Add the peppers, thyme, and half of the fresh parsley and coriander and cook on a high heat to colour nicely.
  5. Add the tomatoes, and a splash of water and simmer to achieve a tasty thick 'sauce'.
  6. Turn heat low and carefully break each egg into a well in the sauce dish.
  7. allow the eggs to gently cook until they reach your preference (I hate runny white and am ridiculously screamish with it!), and sprinkle with salt and pepper.
  8. Serve wih the remaining fresh herbs sprinkled on top, a wedge of lemon to squeeze, and some chunky bread, sourdough, or flatbreads.
  9. So good!
  1. We like it quite spicy so will sometimes add some dried chilli flakes as well, or sometimes some finely chopped preserved lemon to get a stronger North African flavour. Don't skimp on the parsley or coriander!

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