Tastira (Tunisian Fried Peppers and Eggs)

Tastira (Tunisian Fried Peppers and Eggs)

7 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Asma Khalfaoui
Recipe by  Asma Khalfaoui

“I learned this recipe from my mother-in-law in Tunisia. Serve it on four separate plates or on one large platter. Serve with sliced French bread.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
  2. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
  3. Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

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Reviews (7)

Rate This Recipe
thedridis
13

thedridis

Thanks for sharing! Very yummy! I really enjoyed this and so did my family.

lvmy2girls
12

lvmy2girls

Tasty, delicious and healthy! I didn't want this to be spicy because my two toddlers were eating it too so I only used a combination of 1 jalapeno seeded and red and yellow bell pepers, only used half tablespoon of caraway seeds but next time I'll use the full amount (interesting but lovely adittion to the dish) and instead of fresh tomatoes I used one can of diced tomatoes (didn't have fresh). We ate this with a side of potatoes that I sliced thinly and fried with a little olive oil and a sprinkling of salt and pepper and some toast. One more to the recipe box! Thanks Asma and mother in law for sharing your recipe! Elvira Silva.

FrancesC
11

FrancesC

I really enjoyed this—it was a quick, easy dinner. I used a combination of peppers I got from the farmers’ market; next time I’ll pick a few spicier varieties. Five stars for the fact that it’s an interesting flavor combination I never would’ve thought of, it’s easy, and the leftover peppers made a great sandwich spread!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 10.8 g
  • 3%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 212 mg
  • 70%
  • Sodium
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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