Ejja
Ingredients
- 4 cloves garlic, chopped
- 1 1/2 teaspoons caraway seeds ⓘ
- 1 pinch salt ⓘ
- 1/4 cup vegetable oil
- 2 large tomatoes, seeded and chopped
- 1 large green bell pepper, seeded and chopped ⓘ
- 1 green chile pepper, seeded and chopped ⓘ
- 1 tablespoon tomato sauce ⓘ
- 1 tablespoon harissa (red pepper paste) ⓘ
- 1 1/2 teaspoons ground red chile pepper ⓘ
- 1 cup water ⓘ
- 4 eggs ⓘ
Instructions
- Place garlic, caraway seeds, and salt in a mortar; mash into a paste with a pestle.
- Heat oil in a large skillet over medium heat. Add tomatoes, green bell pepper, green chile pepper, tomato sauce, and harissa. Stir in garlic paste and red chile pepper. Pour in water; bring to a boil. Reduce heat, cover, and cook until tomatoes are soft, 15 to 20 minutes.
- Uncover skillet and crack eggs into the tomato mixture. Cook and stir until eggs are set, 4 to 5 minutes. Spoon onto a serving platter; season with salt and pepper.
Nutrition & Diet Analysis (per serving)
329
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).