Tunisian Omelet Recipe
Ingredients
| Garlic | 4 Clove (5gm) | |
| Caraway seeds | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Extra virgin olive oil | 3 Tablespoon | |
| Medium onion - 1, peeled and cut into 1/2-inch dice | ||
| Green bell pepper - 1, stemmed, seeded, and cut into 1-inch dice | ||
| Red bell pepper - 1, stemmed, seeded, and cut into 1-inch dice | ||
| Bay leaf | 1 | |
| Tomato sauce | 1 1/2 Cup (16 tbs), prepared | |
| Large tomato - 1, ripe, cored, seeded, and cut into 1/2-inch dice | ||
| Harissa | 1 Tablespoon | |
| Large eggs - 4, broken into a bowl | ||
| Flat-leaf parsley - 2 tablespoons, coarsely chopped, for garnish | ||
Directions
GETTING READY
1) Chop together garlic, caraway, and salt finely and then keep aside.
MAKING
2) In a large nonstick skillet, over medium-low heat, heat oil and sauté onion, bell peppers, and bay leaf for 5 minutes in it.
3) Mix in tomato sauce, chopped tomato, and harissa and again cook the mixture for 5 minutes until cooked well.
4) Slip in the eggs carefully.
5) Break the yolks using a wooden spoon and swirl the eggs around in the vegetable mixture for about 2 minutes until set and the egg whites look just slightly runny.
SERVING
6) Garnish with parsley and serve at once.
1) Chop together garlic, caraway, and salt finely and then keep aside.
MAKING
2) In a large nonstick skillet, over medium-low heat, heat oil and sauté onion, bell peppers, and bay leaf for 5 minutes in it.
3) Mix in tomato sauce, chopped tomato, and harissa and again cook the mixture for 5 minutes until cooked well.
4) Slip in the eggs carefully.
5) Break the yolks using a wooden spoon and swirl the eggs around in the vegetable mixture for about 2 minutes until set and the egg whites look just slightly runny.
SERVING
6) Garnish with parsley and serve at once.
Chef
