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Tunisian-style Eggs with Peppers and Tomatoes

Tunisian-style Eggs with Peppers and Tomatoes

This north african skillet of eggs poached in a spiced pepper-tomato sauce is hearty, colorful, and deeply savory. Harissa, cumin, and paprika give the sauce warm tunisian character, while the eggs cook gently until the whites are set and the yolks remain softly runny.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Ingredients

  • 28 oz crushed tomatoes
  • 0.25 cup fresh parsley (chopped)
  • 0.25 tsp black pepper (freshly ground)
  • 1 large red bell pepper (seeded and sliced)
  • 1 medium yellow onion (diced)
  • 0.5 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tbsp lemon juice (fresh)
  • 0.125 tsp cayenne pepper (optional)
  • 1 large green bell pepper (seeded and sliced)
  • 0.75 tsp fine sea salt
  • 0.25 cup fresh cilantro (chopped)
  • 1 tsp ground cumin
  • 1 tbsp tomato paste
  • 4 cloves garlic (minced)
  • 2 tbsp olive oil
  • 2 tbsp harissa paste
  • 6 each large eggs

Instructions

  1. Place a 12-inch deep skillet or sauté pan on the counter, measure all spices, dice the onion, slice the peppers, mince the garlic, and crack each egg into a small cup one at a time so you can check for shell fragments before adding them to the sauce.
  2. Heat 2 tbsp olive oil in the 12-inch skillet over medium heat until the oil shimmers, about 1 minute.
  3. Add 1 medium diced yellow onion to the skillet and cook over medium heat, stirring with a wooden spoon, until the onion is softened and translucent but not browned, 4-5 minutes.
  4. Add 1 large sliced red bell pepper and 1 large sliced green bell pepper to the skillet and cook over medium heat, stirring every minute, until the peppers are softened and beginning to collapse at the edges, 7-8 minutes.
  5. Add 4 minced garlic cloves, 2 tbsp harissa paste, 1 tbsp tomato paste, 1 tsp ground cumin, 1 tsp sweet paprika, 0.5 tsp ground coriander, and 0.125 tsp optional cayenne pepper to the skillet, then cook over medium heat for 1-2 minutes until the garlic smells fragrant and the tomato paste darkens slightly.
  6. Pour in 28 oz crushed tomatoes, then stir in 0.75 tsp fine sea salt and 0.25 tsp freshly ground black pepper with the wooden spoon until the sauce is evenly combined.
  7. Increase the heat to medium-high and bring the sauce to a steady simmer, which should take 3-4 minutes, with small bubbles breaking across the surface.
  8. Reduce the heat to medium-low and simmer the sauce uncovered for 10-12 minutes, stirring occasionally, until it thickens enough that a spoon dragged through the pan leaves a brief trail.
  9. Taste the sauce with a clean spoon and adjust only if needed, then use the back of the spoon to make 6 shallow wells evenly spaced in the simmering sauce.
  10. Slide 6 large eggs gently into the wells, cover the skillet with a tight-fitting lid, and cook over low heat for 6-8 minutes until the egg whites are fully opaque and set while the yolks are still soft; for fully firm eggs, continue cooking until the centers reach 160°F (71°C) on an instant-read thermometer.
  11. Remove the skillet from the heat and let the eggs stand covered for 1 minute, allowing the residual steam to finish setting any loose whites without overcooking the yolks.
  12. Sprinkle 0.25 cup chopped fresh parsley, 0.25 cup chopped fresh cilantro, and 1 tbsp fresh lemon juice over the skillet, then serve hot directly from the pan with a wide spoon so each portion includes sauce, peppers, and egg.

Nutrition (per serving)

  • Calories: 260
  • Protein: 12 g
  • Fat: 16 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Sugar: 11 g
  • Sodium: 930 mg

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