Scrambled Eggs With Peppers, Tomatoes and Potatoes

Name: Scrambled Eggs With Peppers, Tomatoes and Potatoes
Yield: 4 servings
Cuisine: African
Ingredients: ½ pound boiling potatoes, diced; 2 tablespoons extra virgin olive oil; 1 small onion, finely chopped; 1 pound mixed green and red bell peppers 2 large peppers, seeded and sliced; 4 garlic cloves, puréed in a mortar with ¼ teaspoon salt; ½ pound tomatoes, seeded and grated on the large holes of a grater, or peeled, seeded and diced; or ½ of a 14-ounce can of diced tomatoes, drained; Salt; freshly ground pepper; ½ teaspoon freshly ground caraway seeds; ½ teaspoon freshly ground coriander seeds; ¼ to ½ teaspoon cayenne pepper more to taste or 1 teaspoon harissa; 6 to 8 eggs, beaten

By Martha Rose Shulman

Published October 17, 2010

Andrew Scrivani for The New York Times

Media 1 of 1

Total Time: 1 hour
Rating: 4(80)
Comments: Read comments

I’ve always been partial to creamy, slow-cooked scrambled eggs, but for this week’s dishes I found that I preferred larger curds, cooked at medium heat rather than very low heat. If you prefer a creamier curd, just reduce the heat before you add the beaten eggs to the pan, and stir the mixture slowly until the eggs are set. These Tunisian-inspired eggs make a satisfying one-dish meal. The eggs are spiced with cayenne or harissa, ground caraway and coriander.

Featured in: Scrambled Eggs: Not Just for Breakfast

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Ingredients

Yield:Serves four

FOR THE SCRAMBLED EGGS WITH PEPPERS, TOMATOES AND POTATOES

½ pound boiling potatoes, diced
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 pound mixed green and red bell peppers 2 large peppers, seeded and sliced
4 garlic cloves, puréed in a mortar with ¼ teaspoon salt
½ pound tomatoes, seeded and grated on the large holes of a grater, or peeled, seeded and diced; or ½ of a 14-ounce can of diced tomatoes, drained
Salt
freshly ground pepper
½ teaspoon freshly ground caraway seeds
½ teaspoon freshly ground coriander seeds
¼ to ½ teaspoon cayenne pepper more to taste or 1 teaspoon harissa
6 to 8 eggs, beaten

Ingredient Substitution Guide

Preparation

FOR THE SCRAMBLED EGGS WITH PEPPERS, TOMATOES AND POTATOES
1. Step 1
  Steam the potatoes in a steamer placed over one inch of boiling water for 10 minutes or until tender. Remove from the heat, and set aside.
2. Step 2
  Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the peppers. Cook, stirring, until the peppers begin to soften, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about one minute. Add the tomatoes, salt, pepper, ground caraway and coriander seeds, and cayenne or harissa. Stir together. Bring to a simmer, reduce the heat to medium-low, cover and cook, stirring often for 20 to 30 minutes, until the mixture is cooked down and the peppers are very tender. Stir in the potatoes, and season to taste with salt and pepper.
3. Step 3
  Beat the eggs in a bowl and season with salt to taste. Stir into the vegetables. Cook until the eggs are scrambled, stirring every few seconds to create large curds. Remove from the heat, and serve.

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