Tunisian peppers and eggs

For breakfast, lunch or dinner eggs always hit the right spot. Michael Diacono makes this Tunisian dish with pan-fried peppers and aubergines, topped with a fried egg. 

Tunisian peppers and eggs


  • 2 cloves garlic
  • 1 tsp caraway seeds
  • 1 tbsp ras el hanout
  • Salt
  • Olive oil
  • 1 small aubergine
  • 2 peppers
  • 1/2 chilli
  • 1 tomato
  • Handful coriander
  • 4 fried eggs


  1. Place the garlic, caraway seeds, ras el hanout and salt in a pestle and mortar and crush into a paste.
  2. Add some olive oil to a pan and add the paste.
  3. Dice the aubergine and add to the pan.
  4. Roughly chop the peppers and and add to the pan.
  5. Add the chilli, using more or less as you wish.
  6. Chop the tomato and add the to the pan.
  7. Add the chopped coriander.
  8. Fry and egg in a clean pan with olive oil. Season with salt and pepper.
  9. Serve the fried eggs on a bed of vegetables garnished with parsley.

This recipe first appeared on Gourmet Today TV, aired on TVM on 12 November, 2016.

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