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Ejja

"This is a dish that can be used for dinner or even for breakfast. I like it because you can add whatever you like from peppers, tomatoes, potatoes etc. This is another recipe I learned from my mother-in-law on one of my trips to Tunisia. You can enjoy this meal with warm crusty French bread."

Ingredients :

• 4 cloves garlic, chopped
• 1 1/2 teaspoons caraway seeds
• 1 pinch salt
• 1/4 cup vegetable oil
• 2 large tomatoes, seeded and chopped
• 1 large green bell pepper, seeded and chopped
• 1 green chile pepper, seeded and chopped
• 1 tablespoon tomato sauce
• 1 tablespoon harissa (red pepper paste)
• 1 1/2 teaspoons ground red chile pepper
• 1 cup water
• 4 eggs
• salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 44M

• Place garlic, caraway seeds, and salt in a mortar; mash into a paste with a pestle.
• Heat oil in a large skillet over medium heat. Add tomatoes, green bell pepper, green chile pepper, tomato sauce, and harissa. Stir in garlic paste and red chile pepper. Pour in water; bring to a boil. Reduce heat, cover, and cook until tomatoes are soft, 15 to 20 minutes.
• Uncover skillet and crack eggs into the tomato mixture. Cook and stir until eggs are set, 4 to 5 minutes. Spoon onto a serving platter; season with salt and pepper.

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