Tunisian Eggahs
Created by dienia b on February 6, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #42317
Ingredients
- 4 tablespoons olive oil
- 2 pounds potatoes, cubed (4)
- 1/2 cup water
- 1 tablespoon tomato paste
- 1 teaspoon harissa, to taste
- 2 garlic cloves, skinned, crushed
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons ground caraway seeds
- 2 teaspoons paprika
- 6 eggs, beaten
How to Make
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Step 1: Heat the olive oil in a large pan.
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Step 2: Add the potatoes and fry lightly.
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Step 3: Add the tomato paste, harissa diluted in a little water, the garlic, chillies, the caraway seeds and the paprika.
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Step 4: Pour in just enough water to cover and cook over a low heat for about 3/4 of an hour.
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Step 5: Add the sausages here if using, and cook for a further 15 minutes.
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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.
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Step 7: Season to taste with salt.
Nutritional Facts
- 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