Mechouia with Eggs and Tuna
Mechouia with eggs and tuna is an explosion of flavors that takes you straight to a terrace in Tunis. This grilled vegetable salad, spiced with harissa and cumin, becomes a full meal when you add runny eggs and tuna. It's a classic Tunisian breakfast dish, served with crusty bread to soak up every drop. Tunisian cuisine stands out from its Moroccan neighbor with a bolder use of chili and harissa, and often more rustic dishes. Here, vegetables are the heart of the recipe, but you can vary with anchovies or capers to your taste.
Ingredients
- red bell peppers4
- tomatoes3
- onion1
- garlic cloves3
- canned tuna200 g
- eggs4
- olive oil4 tbsp
- ground cumin1 tsp
- harissa1 tbsp
- saltto taste
- black pepperto taste
- country bread4 slices
Instructions
- 1
Grill the peppers and tomatoes in the oven or over a flame until the skin blackens. Let cool, then peel and mash them into a thick purée.
- 2
In a pan, fry the chopped onion and minced garlic in olive oil until translucent.
- 3
Add the vegetable purée, cumin, harissa, salt, and pepper. Simmer for 10 minutes, stirring.
- 4
Flake the tuna and stir it into the mixture. Then crack the eggs on top without breaking them.
- 5
Cover and cook over very low heat for 5-7 minutes, until the whites are set but the yolks are still runny.
- 6
Serve immediately with grilled country bread for a typically Tunisian breakfast or brunch.
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