Creamy Mechouia Dip with Roasted Peppers and Egg (Tunisian Dip)
Let me tell you about mechouia, this Tunisian dip that takes you on a journey from the first bite. The roasted peppers, with their smoky flavor, blend with the confit tomato and garlic, all elevated by harissa and cumin. Adding eggs at the end gives it an irresistible creaminess. At home, we share it with family, with fresh bread, as an appetizer or alongside grilled fish. You'll see, its simplicity hides deep, sunny flavors that recall the markets of Tunis. It's also a versatile dish that can be made in advance and enjoyed at room temperature. Ready to discover the true taste of Tunisia? To cook Tunisian well, harissa, cumin, and olive oil are staples, and mechouia is a perfect example.
Ingredients
- Red bell peppers4
- Tomatoes3
- Garlic3 cloves
- Olive oil4 tablespoons
- Eggs2
- Harissa2 teaspoons
- Cumin1 teaspoon
- Saltto taste
- Black pepperto taste
- Lemon1/2
Nutrition
Instructions
- 1
Preheat the oven to 200°C (400°F). Place the peppers and tomatoes on a baking sheet, drizzle with a bit of olive oil, and roast for 30-35 minutes until skins are charred.
- 2
Remove the vegetables from the oven, put them in a bowl, cover with plastic wrap, and let them cool for 10 minutes. Then peel them, remove seeds, and chop roughly.
- 3
In a skillet, heat the remaining olive oil. Add the minced garlic, cumin, and harissa. Sauté for 1 minute over medium heat.
- 4
Add the chopped peppers and tomatoes. Simmer over low heat for 10 minutes, stirring often. Season with salt and pepper.
- 5
Stir in the beaten eggs off the heat. Mix vigorously to achieve a creamy, homogeneous texture.
- 6
Pour the mechouia into a bowl, add lemon juice, mix, and let cool. Serve with toasted bread or crudités.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !