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Tunisian scrambled eggs

Preparation : 20 mins

Ingredients for 4 people :
- 4 cloves garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 250g small ripe tomatoes
- 250g large sweet peppers
- 4 tablespoons Bio Planète extra virgin olive oil from Tunisia
- 1 teaspoon harissa
- 1 tablespoon tomato purée
- 3 tablespoons water
- 6 eggs
- 1 teaspoon black cumin (kalonji seeds or black onion seeds)

Finely slice the garlic, then crush it with the ground cumin and salt with a pestle and mortar, or on a plate. Deseed the peppers and cut into strips, dice the tomatoes.

Warm 2 tablespoons of Tunisian olive oil in a large pan and brown the vegetables. Moisten with a mixture of the harissa, tomato purée and water. Cook over a medium heat for 5 minutes.

Make a hole in the middle of the mixture and pour the rest of the oil into the pan. On a high heat, pour in the beaten eggs. As soon as the consistency of the eggs starts to change, mix with the vegetables to obtain a slightly runny texture.

Add the black cumin and serve immediately.


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