Tunisian adja with eggs from The Big Red Book of Tomatoes (page 105) by Lindsey Bareham

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Notes about this recipe

  • veronicafrance on July 10, 2021

    Yet another of the endless variations on shakshuka/menemen/piperade. A nice quick lunch dish. This one has a bit of cumin in it, plus you add some fresh tomato just before the eggs. Both good additions. I always taste before adding the eggs and add a little squirt of harissa if I think it's not spicy enough.

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