Ejja recipe

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Ingredients

4 cloves garlic, chopped
1 ½ teaspoons caraway seeds
1 pinch salt
¼ 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 ½ teaspoons ground red chile pepper
1 cup water
4 eggs
salt and ground black pepper to taste

Nutrition Info

231.5 calories
carbohydrate: 8.8 g
cholesterol: 186 mg
fat: 19.1 g
fiber: 2.4 g
protein: 8.1 g
saturatedFat: 3.7 g
servingSize: -
sodium: 196.7 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place garlic, caraway seeds, and salt in a mortar, mash into a paste with a pestle.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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.

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