Tunisian Omelette

A quick and fiery North African skillet dish made with eggs, peppers, tomatoes, and aromatic spices. This version is served with tuna as a topping, not mixed in.

1. Heat olive oil in a skillet over medium heat. Add chopped onions and cook until softened.
2. Add garlic and chopped peppers. Sauté for 1–2 minutes.
3. Stir in harissa and optional ground spices. Simmer until thickened (about 7–10 minutes).
4. Season with salt and pepper.
5. Crack eggs directly into the sauce without stirring. Cover and let cook over low heat for 5–8 minutes, until eggs are just set.
6. Serve hot, topped with tuna, and accompanied by warm bread.

Ingredients (serves 2–3):

• 4 eggs
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1–2 chopped peppers
• 1 teaspoon harissa (or more, to taste)
• Salt and pepper, to taste
• Optional: 1/2 tsp ground caraway or cumin
• Optional: Chopped parsley for garnish
• Optional topping: Canned tuna, served separately