Tastira is a Tunisian dip made by roasting green peppers and tomatoes on the grill, sautéing them with garlic and harissa, and stirring in eggs at the end. Being bread-free and starch-free, it makes a light lunch or brunch option.
Grill the green peppers and tomatoes, turning them, for 15 minutes until the skins blister, then peel them.
Chop the grilled pepper and tomato and sauté them in olive oil with the garlic, harissa and cumin for 10 minutes.
Lower the heat, crack in the eggs, add the salt and cook for 10 minutes, stirring gently, until the whites have set.
Don't peel the peppers straight off the grill — letting them steam for a few minutes first makes the skins come off far more easily. Turn the heat down as soon as you add the eggs, or they'll firm up too much. Allergens: contains egg.
Halve the harissa and serve it separately in a small bowl at the table so everyone can adjust their own heat level.
Admin DadaGastro · verified in test kitchenBiberleri ızgarada közlerken yeterince soymadan doğradım, ağızda kabuk pürüzü kaldı; ateşi de biraz fazla açık tutunca yumurtalar sertleşti. Yine de tadı fena değildi, bir dahakine kabukları daha titiz ayıklayacağım.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.