Tunisianeggspeppers Food

TUNISIAN EGGS & PEPPERS

Steps:

• Before preparing dish, decide whether you want to cook the eggs in the oven or on the stove. Directions for both methods provided.
• 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.
• 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.
• 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.
• 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.
• Garnish with mint sprigs and serve.

TUNISIAN TUNA-AND-EGG TURNOVER

Steps:

• Mash together tuna, scallions, parsley, capers, olive oil, salt, and pepper in a bowl until tuna is broken up and mixture is combined well.
• Stir together egg white and water in a cup with a fork.
• Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
• Heat 1/2 inch vegetable oil in a 12-inch heavy skillet until it registers 350°F on thermometer.
• While vegetable oil is heating, arrange 2 spring-roll wrappers on a work surface and brush centers lightly with olive oil (do not oil edges). Leaving a 1-inch border all around, put 2 tablespoons tuna mixture near lower right corner of 1 wrapper and form mixture into a ring (about 1/2 inch high and 3 inches in diameter) to contain egg.
• Repeat procedure with other wrapper. Brush edges of both wrappers with egg white mixture (use separate brushes for oil and for egg white), then break an egg inside each "ring" and season eggs lightly with salt and pepper. Fold top left corner of each wrapper over egg to form a triangle and press edges together to seal.
• Immediately lift 1 brik gently by tip of triangle and lower into oil, keeping long side of triangle in center of skillet. Repeat with second brik and fry briks, lapping oil over exposed wrappers with a metal spatula, until undersides are golden, about 1 minute. Flip each brik over sideways with aid of 2 metal spatulas, so long side of each triangle stays in center, then continue to fry, lapping exposed wrapper with oil, until wrapper is golden and egg is cooked but yolk is still runny, about 1 minute more. Transfer to paper towels to drain briefly, then put on a baking sheet and keep warm in oven while making remaining briks.
• Make more briks in same manner (using a second baking sheet for keeping last batches warm). Return oil to 350°F between batches.
• Serve briks warm.

TASTIRA (TUNISIAN FRIED PEPPERS AND EGGS)

Steps:

• Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
• Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
• Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

TUNISIAN SNAPPER

Steps:

• Heat skillet over medium heat.
• Add seeds and flakes. Roast for 2-3 minutes until fragrant.
• Grind spices in a spice grinder or use a mortar and pestle and spread spices on the snapper fillets. Let stand 10 minutes.
• Spray an ovenproof dish large enough to fit all the fish in one layer.
• Add 1/2 garlic, onions and tomato.
• Add fish.
• Add remaining garlic, and onions. Pour over fish stock or clam juice over fish.
• Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the snapper fillets.