A dish of Tunisian origin that is eaten in most Middle Eastern countries, it makes an ideal snack meal. There are many versions. I like this one, called “nablia,” which is a specialty of Nabeul.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large skillet over medium heat, fry the peppers in the oil, stirring and turning them over, until they soften. Add the garlic, and when it just begins to color, add the tomatoes, salt, and pepper. Cook until the tomatoes soften.
Step 2
Drop the eggs in whole, season again lightly with salt, and cook until the eggs set. Alternatively, you may stir the eggs gently and cook until creamy.
Step 3
Serve hot with bread.
Variations
Step 4
In Tunisia they add 1/2 teaspoon harissa (see page 464), or 1/4 teaspoon ground chili pepper and 1 teaspoon caraway seeds, or 1 preserved lemon peel (see page 459), cut into pieces, and 2 tablespoons capers.
Step 5
Add 3 medium-sized cooked potatoes, cut into pieces.
Step 6
Fry 2 sliced zucchini or 1 small eggplant, cut into cubes, at the same time as the peppers.
Step 7
Fry 1 sliced onion in the oil till golden, instead of the garlic.
