Traditional Tunisian Mezze

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.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 644
• Protein: 29 g
• Carbs: 67 g
• Fat: 27 g

Ingredients

• 4 piece Round tomato ( diced )
• 2 piece Red bell pepper ( seeded and diced )
• 1 piece Yellow onion ( sliced )
• 3 piece Garlic ( minced )
• 4 piece Egg ( whole )
• 200 g Tuna ( canned in brine, flaked )
• 50 g Black olive ( whole )
• 4 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Caraway seeds
• 1 pinch Gray sea salt
• 4 piece Pita bread ( slightly warmed )
• 1 tbsp Harissa

Instructions

1. Prepare the vegetables

   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. Cook the base

   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. Poach the eggs

   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. Finishing and plating

   Remove from heat. Scatter the flaked tuna and olives over the surface. Serve immediately in the pan with pita bread for dipping.

Chef's tips

• 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.

Storage

This dish should be eaten immediately. Sauce leftovers can be kept for 24 hours in the fridge, but eggs will harden when reheated.