Tastira – Sauteed Peppers, Tomatoes and Eggs

A hot and spicy Tunisian specialty of sauteed chilli peppers and tomatoes with other ingredients to make the perfect accompaniment to your next BBQ fish meal.

Tastira - Sauteed Peppers, Tomatoes and Eggs
  • 3 tablespoons cooking oil
  • 1 kg large chillies
  • 500 g ripe red tomatoes, halved
  • 1½ cups green capsicum (bell peppers), seeded and chopped
  • 4 large eggs
For seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon ground coriander
  • zest of ½ a lemon
  • 6 green olives, cut into small pieces
  • ¼ cup coarsely chopped parsley
  • salt, to taste
  • ground black pepper, to taste
  1. Heat 1 tablespoon of cooking oil in a skillet over medium heat. Stir in the chillies; cook and stir until they have softened, about 5 minutes. Remove from the skillet and set aside.
  2. Add another tablespoon of cooking oil to the skillet and cook the capsicum and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 minutes.
  3. Remove the skin and seeds of the peppers, leaving only the pulp, and put into a large serving bowl. Remove skins from the tomatoes and add to the serving bowl with the chillies.
  4. Use 2 knives to chop the chillies and tomatoes. (See this video for chopping method)
  5. Heat the remaining 1 tablespoon of cooking oil in the skillet. Fry the eggs until the whites are set and the yolks are still runny (about 2 - 3 minutes). Add cooked eggs to the serving bowl and chop into the chilli and tomato mixture using the same method as above.
  6. Add the seasoning ingredients and stir thoroughly to combine. Serve
You can alter the heat of this sauté by adjusting the type and quantity of the chillies

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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