Vegetables
Inspired by the fiery harissa flavors of Tunisian breakfasts, this dish is made by cooking red peppers and tomatoes until soft in a pressure cooker, then cracking eggs over the top. Cooking the eggs with the lid off keeps the yolks runny.
Put the red peppers and tomatoes in the pressure cooker with the olive oil, then add the garlic cloves, harissa, cumin and salt.
Close the lid and cook for 6 minutes once the cooker reaches pressure.
Release the pressure and crack the eggs over the vegetables. Cook over low heat for 8 minutes with the lid off.
Serve hot.
Once you have added the eggs, cook with the lid off; covering them will make the yolks firm. The pepper and tomato base can be frozen without the eggs. Allergen: contains eggs.
Yumurtaları ekledikten sonra alışkanlıkla kapağı kapattım, dört porsiyonluk kahvaltıda sarılar tamamen sertleşti ve akışkanlığı kayboldu, tarifteki uyarıyı hiç okumamıştım, bir dahaki sefere çok dikkat edeceğim.
Yumurta sarıları tarifteki gibi kapak açıkken pişince tam akışkan kaldı, dört porsiyonluk kahvaltı ekmeksiz bile doyurucu oldu, ketojenik listeme kalıcı olarak girdi.
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