Tunisian Morning Bowl: Eggs, Merguez and Harissa
This Tunisian morning bowl is an explosion of flavors that will wake up your taste buds. Tunisia is famous for its generous and spicy dishes, and this mix of eggs, merguez, and harissa is a perfect example. Unlike Moroccan cuisine, which is sweeter and milder, Tunisian cuisine dares to use heat and bold spices. By preparing this dish, you'll discover the essential ingredient that is harissa, the chili paste that gives Tunisian cuisine all its character. Serve it with fresh bread for dipping and a glass of mint tea, and you'll feel like you're in Tunis during brunch.
Ingredients
- eggs4
- beef merguez4
- cooked chickpeas400 g
- ripe tomatoes3
- red bell pepper1
- onion1
- garlic2 cloves
- harissa2 tbsp
- olive oil3 tbsp
- ground cumin1 tsp
- fresh cilantro1 bunch
- tabouna bread or baguette4 pieces
- lemon1
- salt1 pinch
- pepper1 pinch
Instructions
- 1
Chop the onion and garlic. Dice the tomatoes and slice the pepper into thin strips.
- 2
In a skillet, heat the olive oil and sauté the onion and garlic until translucent.
- 3
Add the sliced merguez and brown them. Stir in the pepper, tomatoes, chickpeas, harissa, cumin, salt, and pepper. Simmer for 10 minutes.
- 4
Crack the eggs over the mixture, cover, and cook for 5 to 7 minutes until the whites are set but the yolks are still runny.
- 5
Sprinkle with fresh cilantro and drizzle with lemon juice.
- 6
Serve hot in bowls with pieces of tabouna bread or baguette.
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