Zutaten für Tunisian Eggah With Sausages
- 2 tablespoons olive oil
- 1 pound potatoes, diced
- 2 tablespoons tomato paste
- Harissa
- Garlic Cloves
- Dried Chilies
- Caraway Seeds
- 1/2 teaspoon paprika
- Spicy Sausage
- 6 large eggs
- Salt and pepper to taste
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Zubereitung von Tunisian Eggah With Sausages
- Heat 2 tablespoons of olive oil in a large oven-safe skillet (10-12 inches) over medium heat.
- Add 1 pound of diced potatoes and cook until lightly browned, about 8-10 minutes.
- Stir in 2 tablespoons of tomato paste, 1 tablespoon of harissa paste diluted in 2 tablespoons of water, 2 cloves minced garlic, 1-2 dried red chilies (finely chopped), 1 teaspoon caraway seeds, and 1/2 teaspoon paprika. Cook for 2 minutes.
- Pour in 1 cup of water, bring to a simmer, reduce heat to low, cover, and cook for 45 minutes, or until potatoes are tender.
- Add 8 ounces of spicy chorizo sausage (sliced or crumbled) and cook for a further 15 minutes.
- In a separate bowl, whisk 6 large eggs with salt and pepper to taste.
- Gradually pour the whisked eggs into the skillet, stirring constantly with a spatula until the eggs are set but still creamy, about 5-7 minutes. The eggs should be cooked through but not dry.
- If desired, you can briefly broil the eggah for a few minutes to brown the top slightly.
- Remove from heat, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
10g
Fat
19g
Carbs
13g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Lunch Main Dish Condiments Etc Side Dishes Eggs Dairy Potatoes Vegetables African Asian Middle Eastern Easy Beginner Cook Dinner Party Fall Holiday Event Romantic Spring Summer Winter Eggs Stove Top Dietary Spicy One Dish Meal New Years Seasonal Ramadan Valentines Day Inexpensive Cooking Mixes Taste Mood Equipment Number Of Servings 4 Hours Or Less
