This recipe was taught to me by my mother-in-law in Tunisia. Serve it either on a single large dish or four individual servings. Serve with French bread slices.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cloves garlic, diced
- 1 tablespoon caraway seeds
- 1 pinch salt
- 3 tablespoons olive oil
- ⅔ cup mild chile peppers, chopped
- 1 ½ cups green bell peppers, seeded and chopped
- 2 cups tomatoes, seeded and chopped
- 4 eggs
- salt and ground black pepper to taste
Instructions
- Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
- Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
- Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.
- Tastira can be hot or mild, depending upon the type of chile peppers used.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 79 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty, delicious and healthy! I didn’t want this to be spicy because my two toddlers were eating it too so I only used a combination of 1 jalapeno seeded and red and yellow bell pepers, only used half tablespoon of caraway seeds but next time I’ll use the full amount (interesting but lovely adittion to the dish) and instead of fresh tomatoes I used one can of diced tomatoes (didn’t have fresh). We ate this with a side of potatoes that I sliced thinly and fried with a little olive oil and a sprinkling of salt and pepper and some toast. One more to the recipe box! Thanks Asma and mother in law for sharing your recipe! Elvira Silva.
YUM! I only used 1 t. caraway because I wasn’t sure about that. But it was delicious. I used 1 poblano and 2 jalapenos and that was just about the perfect amount of “hot peppers.” It wasn’t too hot at all.
Omg was this one good. Caraway seeds were perfect which I would have never though to pair with fried eggs. I made this for a quick light lunch. YUM YUM!
I wanted a recipe that would help me to use up all the peppers and tomatoes that I had and this was perfect. It was really really good! I liked it so much that I am going to make it again tomorrow! And I will keep making it in the future! Thanks! 🙂
Thanks for sharing! Very yummy! I really enjoyed this and so did my family.
I really enjoyed this—it was a quick, easy dinner. I used a combination of peppers I got from the farmers’ market; next time I’ll pick a few spicier varieties. Five stars for the fact that it’s an interesting flavor combination I never would’ve thought of, it’s easy, and the leftover peppers made a great sandwich spread!
This was very simple and filling. I had thought to alter the recipe and add fried diced potatoes but used the submitters suggestion of serving with a crusty bread instead. Very good, but I think I would like to try it with potatoes as well. Thanks!