A classic Tunisian dish that makes a fantastic breakfast or brunch
- 1 tsp cumin seeds
- glug of light olive oil
- 1 large white onion, peeled and chopped
- 2 small red onions, peeled and finely sliced
- pinch muscavado sugar
- 1 tsp cayenne pepper or paprika
- 2 red and 2 yellow peppers, cored and cut into chunky strips
- 2 sprigs of fresh thyme, leaves removed from woody stalks
- 7 ripe tomatoes, roughly chopped
- 2 tbsp flat leaf parsley, chopped
- 1 bunch fresh coriander, chopped
- 8 free-range eggs
- salt & pepper
- 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.
- Dry roast the cumin seeds in your pan until they start to brown.
- Add the oil and fry the onions with the cayenne and sugar for 2 mins.
- Add the peppers, thyme, and half of the fresh parsley and coriander and cook on a high heat to colour nicely.
- Add the tomatoes, and a splash of water and simmer to achieve a tasty thick 'sauce'.
- Turn heat low and carefully break each egg into a well in the sauce dish.
- 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.
- Serve wih the remaining fresh herbs sprinkled on top, a wedge of lemon to squeeze, and some chunky bread, sourdough, or flatbreads.
- So good!
- 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!