Tunisian Pimiento Dish Recipe
The Tunisian pimiento dish is a pimiento and tomato dish is made with milk and basil. Cooked along with eggs, the tunisian pimientoes are herbed with basil and have a creamy and savory taste to them.
Ingredients
| Butter | 2 Tablespoon | |
| Chopped tomatoes | 2 Cup (16 tbs), drained | |
| Pimiento | 1 Cup (16 tbs), canned | |
| Salt | To Taste | |
| Pepper white | 1 | |
| Basil leaves | 1/8 Teaspoon | |
| Eggs | 3 | |
| Milk | 3 Tablespoon |
Directions
Melt 1 tablespoon butter in small saucepan.
Add tomatoes, pimiento, 1/4 teaspoon salt, 1/8 tea spoon pepper, and basil; simmer 10 minutes.
Combine eggs and milk in small bowl; season with salt and pepper to taste.
Beat well with fork.
Melt remaining butter in small skillet.
Add egg mixture; cook, stirring constantly, until eggs are soft and creamy.
Turn pimiento mixture onto serving dish; place eggs on top.
Add tomatoes, pimiento, 1/4 teaspoon salt, 1/8 tea spoon pepper, and basil; simmer 10 minutes.
Combine eggs and milk in small bowl; season with salt and pepper to taste.
Beat well with fork.
Melt remaining butter in small skillet.
Add egg mixture; cook, stirring constantly, until eggs are soft and creamy.
Turn pimiento mixture onto serving dish; place eggs on top.
Chef
