Ejja

0
Asma Khalfaoui 2

"This is a dish that can be used for dinner or even for breakfast I like it because you can add whatever you like from peppers ,tomatoes,potatoes ect. This is another recipe I learned from my mother in law on one of my trips to Tunisia."

Ingredients

0 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Seed and chop peppers and tomatoes. Then cut them in to chunks and set aside.Take the chopped garlic and place in a bowl or mortar and mash up with the caraway seed and a small pinch of salt.In a skillet heat the 4 Tablespoons of oil and add the vegitable chunks ,Tomatoe sauce and pepper paste.Stir in the garlic miture and the tablespoon of ground red pepper.Pour in a cup of water bring to a boil and cover and reduce the heat let cook for about 15 to 20 mins. Then uncover and break the eggs and stir them into the sauce and cook untill the eggs are fully cooked about 4 to 5 mins.Remove from the pan on to a large serveing platter or large dish and season with salt and pepper. You can enjoy this meal with a warm crusty french bread.
You might also like

Reviews