Tunisian Eggahs
Recipe: #42317
February 06, 2024
Categories: Breakfast, Eggs, Potatoes, Middle Eastern, Spices Breakfast Casseroles, more
"Eggahs Arab omelets - are rather similar to the Spanish tortilla. Whether the Moors took them to Spain, or brought them home again, nobody quite knows but almost every country has their own variation. In Tunisia they add a highly spiced sausage (I'm not, you can) and dried chilies (flakes) and stir the eggs until it is rather like firm scrambled eggs. You can use a spicy chorizo in this very successfully. Add spices to your taste. Over there it's screaming hot"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (640.7 g)
- Calories 807.2
- Total Fat - 48.7 g
- Saturated Fat - 13.4 g
- Cholesterol - 1355.9 mg
- Sodium - 556.7 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 6.4 g
- Sugars - 4.2 g
- Protein - 50.1 g
- Calcium - 238.7 mg
- Iron - 8.1 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the olive oil in a large pan.
Step 2
Add the potatoes and fry lightly.
Step 3
Add the tomato paste, harissa diluted in a little water, the garlic, chillies, the caraway seeds and the paprika.
Step 4
Pour in just enough water to cover and cook over a low heat for about 3/4 of an hour.
Step 5
Add the sausages here if using, and cook for a further 15 minutes.
Step 6
If not, beat the eggs and pour them into the pan gradually, stirring constantly, until they set to a firm but creamy consistency.
Step 7
Season to taste with salt.
Tips
No special items needed.
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