Ingredients
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2
-
1
-
1
-
1
-
1
-
6
-
-
2
-
4
-
-
-
-
-
-
Directions
Tunisian Eggs & Peppers, My love of eggs – for breakfast, lunch or dinner – is no secret So when I came across this one I knew it was a likely winner Have not tried it yet but posting it with the original ingredients I will most likely reduce the calorie count in my own rendition , Very good! used the stovetop option This was flavorful and a had a nice little kick from the chili pepper Thanks for sharing!, This was an excellent breakfast dish Thanks to prior comments I did some tweaking of the recipe First, I did not have a red chili pepper so used a jalapeno pepper Then used canned tomatoes and included about 2 tablespoons of juice with the tomatoes to make up for the lack of liquid when poaching the eggs Oh, and I cooked on the stove top in a skillet Again excellent dish, made easier with the addition of the extra tomato juice Thanks for a new breakfast dish that I will make this again Made for ZWT3
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Steps
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1
Done
|
Before Preparing Dish, Decide Whether You Want to Cook the Eggs in the Oven or on the Stove. Directions For Both Methods Provided. |
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2
Done
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Heat Oil in a Heavy Skillet. Add Onion and Cook 5 Minutes or Until Soft. Add Peppers and Chile, Cover and Cook 8 Minutes or Until Bell Peppers Are Just Tender. |
|
3
Done
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Add Tomatoes to Bell Pepper Mixture, Cover and Cook 5 to 8 Minutes or Until Vegetables Are Blended but Still Retain Their Shape and Texture. Season With Salt and Pepper and Stir in Mint. |
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4
Done
|
For Oven Baked Eggs: Preheat Oven to 350f (180c). Divide Mixture Among Four Individual Serving Oven-Proof Dishes. Make an Indentation in Vegetables and Carefully Add an Egg to Each One. Cook in Oven 12 to 15 Minutes or Until Eggs Have Set. |
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5
Done
|
For Skillet Poached Eggs: Make Four Wells or Cups in Vegetable Mixture and Carefully Break in Eggs. Cover and Cook Over Low Heat 5 Minutes, Basting Occasionally With Juices. |
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6
Done
|
Garnish With Mint Sprigs and Serve. |
