Sauted Capsicum with Eggs

    35 minutes

    I learnt this recipe from my mother-in-law in Tunisia where it is know as 'Tunisian Fried Peppers and Eggs'. Great for breakfast, brunch or a quick meal anytime. It can be hot or mild depending upon the type of chillies you choose.

    10 people made this

    Serves: 4 

    • 4 cloves garlic, diced
    • 1 tablespoon caraway seeds
    • 1 pinch salt
    • 3 tablespoons olive oil
    • 2/3 cup mild chillies, diced
    • 1 1/2 cups green capsicums, seeded and diced
    • 2 cups tomatoes, seeded and diced
    • 4 eggs
    • 1 pinch salt and ground black pepper, to taste

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Mash the garlic, caraway seeds and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
    2. Heat 1 tablespoon of the olive oil in a frypan over medium heat. Stir in the chillies; cook and stir until they have softened; about 5 minutes. Remove them from the frypan and set aside.
    3. Add another tablespoon of oil to the frypan and cook the capsicums and tomatoes until the capsicum are soft and the tomatoes have begun to break down; about 5 more minutes. Add the tomato-capsicum mixture to the chillies.
    4. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
    5. Heat the remaining oil in the frypan. Fry the eggs until the whites are set and the yolks are the desired consistency; about 2 to 3 minutes for runny yolks; 4 to 5 minutes for fully set yolks.
    6. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

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    Reviews in English (7)


    Tasty, delicious and healthy! I didn't want this to be spicy because my two toddlers were eating it too so I only used a combination of 1 jalapeno seeded and red and yellow bell pepers, only used half tablespoon of caraway seeds but next time I'll use the full amount (interesting but lovely adittion to the dish) and instead of fresh tomatoes I used one can of diced tomatoes (didn't have fresh). We ate this with a side of potatoes that I sliced thinly and fried with a little olive oil and a sprinkling of salt and pepper and some toast. One more to the recipe box! Thanks Asma and mother in law for sharing your recipe! Elvira Silva.  -  29 Aug 2010  (Review from Allrecipes USA and Canada)


    Thanks for sharing! Very yummy! I really enjoyed this and so did my family.  -  29 Dec 2010  (Review from Allrecipes USA and Canada)


    I really enjoyed this—it was a quick, easy dinner. I used a combination of peppers I got from the farmers’ market; next time I’ll pick a few spicier varieties. Five stars for the fact that it’s an interesting flavor combination I never would’ve thought of, it’s easy, and the leftover peppers made a great sandwich spread!  -  10 Nov 2009  (Review from Allrecipes USA and Canada)