A hot and peppery Tunisian omelet.
Recipe information
Yield
serves 6
Ingredients
3–4 tablespoons extra-virgin olive oil
4 medium potatoes, cubed or diced
1–2 tablespoons tomato paste
1/2 teaspoon harissa (see page 464), or 1 teaspoon paprika and a good pinch of ground chili pepper
4 cloves garlic, chopped
2 teaspoons crushed caraway seed
6 small merguez or other spicy sausages, sliced
6 eggs, lightly beaten
Salt
Preparation
Step 1
Heat the olive oil in a large frying pan. Add the potatoes and sauté lightly. Add tomato paste, the harissa diluted in a drop of water or the paprika and chili pepper, the garlic, and the caraway seeds. Pour in just enough water to cover, and cook over low heat for about 10 minutes. Add the sausages and cook for a further 15 minutes. Let the liquid evaporate over high heat.
Step 2
Pour in the eggs, add salt, and cook, stirring, until the eggs set to a soft, creamy consistency.
Step 3
Serve hot.
