Tunisian-style poached eggs in red pepper sauce from Bon Appétit - The Food Lover's Cleanse: 140 Delicious, Nourishing Recipes That Will Tempt You Back into Healthful Eating (page 244) by Sara Dickerman

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Notes about this recipe

  • cespitler on February 15, 2016

    The Tunisian-Style Poached Eggs in Red Pepper Sauce was delicious! I served it in a similar way as the photo--over quinoa with a bit of sauteed spinach. I was gifted a bottle of Harrissa and it was my first time using it. I was more interested in using the new bottle to get a sense of the flavor rather than making the suggested Harrissa paste with Perserved Lemons. I can imagine that it would add another layer of favor in the peppers. And, I'm in the Midwest (in the middle of winter) so the idea of grating a fresh tomato was not right--I used canned roasted tomatoes. This is definitely one of those egg recipes that works just as well for dinner as it does for breakfast.

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