Tunisian Eggs

With Lamb Sausage

(From William Rice, Chicago Tribune)

Ingredients Directions
  • 2 Tbs olive oil
  • 2 medium bell peppers, cored, seeded and cut into ¼-inch slices
  • 1 medium onion, peeled and sliced into ¼-inch strips
  • ½ pound spicy lamb sausage (merquez) cut into ½-inch slices
  • 2 large cloves garlic, peeled and finely chopped
  • 1 tsp paprika
  • 1/8 tsp cayenne pepper or substitute 1 tsp harissa (available from Middle Eastern markets) for the cayenne and paprika
  • 1 tsp ground caraway seeds
  • salt to taste
  • 2 large tomatoes, each cut vertically into six slices
  • 1 Tbs distilled white vinegar
  • 4 eggs

In a large skillet, heat olive oil over medium-high heat with peppers, onion and lamb sausage slices until peppers and onion are soft and lamb is browned, 7-10 minutes.

Add garlic, paprika and cayenne (or harissa), caraway, and salt. Stir well, then top with tomato slices. Salt lightly, cover pan, and cook until tomatoes soften, 3-5 minutes. (The recipe may be done ahead to this point, and later reheated while you are cooking the eggs.)

Meanwhile, bring water to a boil in a shallow skillet. Add vinegar, then add eggs one by one. Keeping heat below a boil, poach eggs until just set, about 3 minutes. Remove eggs to paper towels with a slotted spatula and trim edges.

Portion sausage-vegetable mixture onto four plates. Top each portion with a poached egg and serve.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 18:00:40 EST