Tunisian Eggs Recipe

Roast the Peppers

Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds and stems, and place on a baking sheet. Drizzle with olive oil, sprinkle with paprika, cayenne, salt, and black pepper. Roast for 20-25 minutes until tender.

Prepare the Tomato and Shallots

While the peppers are roasting, finely chop the tomato and shallots. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallots and sauté until translucent, about 3-4 minutes. Add the chopped tomato and cook for another 5 minutes, season with salt and pepper.

Cook the Home Fries

Peel and dice the potatoes into small cubes. In a separate pot, boil the potatoes for about 10 minutes until slightly tender. Drain and then sauté in a skillet with remaining olive oil over medium heat until golden brown and crispy, about 10-15 minutes.

Poach the Eggs

In a pot of simmering water, create a gentle whirlpool by stirring. Crack the eggs one at a time into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

Assemble the Dish

On a plate, layer the roasted peppers, spoon the sautéed tomato and shallots over them, and top with the poached eggs. Serve alongside home fries and a side of mixed greens.