Tastira tunisian fried peppers and eggs –Discover the vibrant flavors of Tunisian cuisine with this delightful recipe for Tastira, a mouthwatering dish made from fried peppers and eggs. Perfect for a brunch or a light dinner, Tastira combines the warmth of spices with the freshness of vegetables, creating an experience that will leave your taste buds craving more.
Tastira (Tunisian Fried Peppers and Eggs)
Before diving into the recipe, let’s take a moment to appreciate the visual appeal of this dish. Here’s a stunning image that showcases the deliciousness of Tastira:
Ingredients
To prepare this flavorful dish, you will need the following ingredients:
- 4 large Bell Peppers (red, yellow, or green)
- 4 large Eggs
- 3 cloves of Garlic, minced
- 1 medium Onion, chopped
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- Salt and Pepper to taste
- Olive Oil for frying
- Fresh Parsley, chopped (for garnish)
Instructions
Follow these simple steps to create your own Tastira:
- Begin by washing the bell peppers. Cut them in half, remove the seeds, and slice them into thin strips.
- In a large skillet, heat a generous amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent.
- Add the minced garlic and bell pepper strips to the skillet. Season with paprika, cumin, salt, and pepper. Cook, stirring occasionally, until the peppers soften (about 10 minutes).
- Make small wells in the mixture and crack an egg into each well. Cover the skillet and allow the eggs to cook until the whites are set and the yolks are still runny (4-5 minutes).
- Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with freshly chopped parsley.
- Serve the Tastira hot, accompanied by crusty bread or on its own for a delicious meal.
Enjoy this incredible Tunisian dish that brings together the richness of eggs with the sweetness of peppers and the aromatic herbs and spices. Tastira is not only a feast for the eyes but also a celebration of flavors that can invigorate any dining experience.