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.
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
1 pinch salt and ground black pepper, to taste
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Mash the garlic, caraway seeds and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
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.
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.
Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
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.
Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.