Tunisian Eggs & Peppers

1. 1

   Before preparing dish, decide whether you want to cook the eggs in the oven or on the stove. Directions for both methods provided.

2. 2

   Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft. Add peppers and chile, cover and cook 8 minutes or until bell peppers are just tender.

3. 3

   Add tomatoes to bell pepper mixture, cover and cook 5 to 8 minutes or until vegetables are blended but still retain their shape and texture. Season with salt and pepper and stir in mint.

4. 4

   For oven baked eggs: Preheat oven to 350F (180C). Divide mixture among four individual serving oven-proof dishes. Make an indentation in vegetables and carefully add an egg to each one. Cook in oven 12 to 15 minutes or until eggs have set.

5. 5

   For skillet poached eggs: Make four wells or cups in vegetable mixture and carefully break in eggs. Cover and cook over low heat 5 minutes, basting occasionally with juices.

6. 6

   Garnish with mint sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.