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Tunisian eggs and peppers recipe

Tunisian eggs and peppers recipe

8 ratings

Similar to the Mexican huevos rancheros, these tomato-baked eggs have added North African flavour from fiery chilli and smoky paprika. Serve as a healthy yet filling breakfast, or easy supper. See method

Ingredients

  • 4 mixed sweet peppers e.g. red, orange, yellow, green
  • 2 medium red onions
  • 2 cloves garlic, peeled and well crushed
  • 1 large medium hot red chilli, de-seeded and chopped
  • 2 tbsp olive oil
  • 400g tin chopped tomatoes
  • 1 tbsp red pesto
  • 2 tsp red wine vinegar
  • 2 tsp smoked paprika
  • salt
  • black pepper
  • 8 eggs
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1265kj
    303kcal     15%

  • Fat

    20g 28%

  • Saturates

    4g 22%

  • Sugars

    13g 14%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 14.8g Protein 18.1g Fibre 4.6g

Method

  1. Deseed and thinly slice the peppers, peel and thinly slice the onions. Heat the oil in a large non-stick frying pan or saucepan, add the vegetables, stir and cook over medium heat for 5 minutes, stirring. Turn heat down, add garlic and chilli, put lid on and cook on low heat for 20 minutes or until the vegetables are soft and tinged golden.
  2. Add tomatoes to pan with the pesto, vinegar, paprika and seasoning, stir well and cook, uncovered, for 10 minutes. Transfer mixture to a large shallow ovenproof dish (or four individual dishes). Make eight 'wells' in the mixture and break an egg into each one. Bake in the centre of the oven at 190°C for 10 minutes. Sprinkle with a little black pepper and smoked paprika.
  3. Try serving each portion with 1 x 25g slice crusty wholemeal bread - adds 70 calories.

See more #EvenBetter recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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