Traditional Tunisian Mezze
Ingredients
- 4 pcRound tomato (diced)
- 2 pcRed bell pepper (seeded and diced)
- 1 pcYellow onion (sliced)
- 3 pcGarlic (minced)
- 4 pcEgg (whole)
- 200 gTuna (canned in brine, flaked)
- 50 gBlack olive (whole)
- 4 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspCaraway seeds
- 1 pinchGray sea salt
- 4 pcPita bread (slightly warmed)
- 1 tbspHarissa
Method
A melting base of tomatoes and peppers where eggs are perfectly poached. Tuna and olives provide the salt and texture needed for this complete meal.
- 1
Peel onion and garlic. Finely slice the onion and mince the garlic. Dice the peppers after removing the seeds. Cut the tomatoes into medium-sized pieces.
- 2
In a wide pan, heat the olive oil. Sauté the onion and peppers until tender. Add the garlic and tomatoes. Let reduce over medium heat until the sauce thickens and coats the back of a spoon.
- 3
Stir in the cumin, caraway, and harissa. Make four small wells in the sauce. Crack an egg into each hole. Cover and cook for about 5 minutes: the white should be set but the yolk must remain runny.
- 4
Remove from heat. Scatter the flaked tuna and olives over the surface. Serve immediately in the pan with pita bread for dipping.
Frequently asked questions
How do you get this dish right?
- Do not overcook the eggs; the yolk must be runny to mix with the sauce.
- If the sauce reduces too quickly, add a small splash of water to keep it juicy.
How long does this dish keep?
This dish should be eaten immediately. Sauce leftovers can be kept for 24 hours in the fridge, but eggs will harden when reheated.
