Ingredients with Measurements:
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can of diced tomatoes (14 oz)
- 1 tsp of paprika
- 1/2 tsp of cumin
- 1/2 tsp of coriander
- Salt and pepper to taste
- 4 eggs
- 2 tbsp of olive oil
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large skillet or frying pan with a lid
Step-by-step instructions:
1. Heat the olive oil in the skillet over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the diced zucchinis, red and green bell peppers, and canned tomatoes to the skillet.
4. Add the paprika, cumin, coriander, salt, and pepper to the skillet and stir well.
5. Cover the skillet with a lid and let the vegetables cook for 10-15 minutes, stirring occasionally, until the zucchinis are tender.
6. Crack the eggs into the skillet, spacing them out evenly.
7. Cover the skillet again and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks are still runny.
8. Sprinkle the chopped parsley over the top of the dish and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 12g
Protein: 10g
Carbohydrates: 13g
Fiber: 4g
Sugar: 7g
Sodium: 350mg
Substitutions for ingredients:
- You can use any color of bell pepper that you prefer.
- You can substitute canned diced tomatoes with fresh diced tomatoes.
Variations:
- You can add some sliced chorizo or cooked chicken to the skillet for some extra protein.
- You can add some sliced mushrooms to the skillet for some extra flavor.
Tips and tricks:
- Make sure to space out the eggs evenly in the skillet so they cook evenly.
- If you prefer your eggs cooked all the way through, cook them for an additional 2-3 minutes.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Ojja bi'l-Hrus with Zucchini in individual bowls or on a large platter.
Garnishes:
- Sprinkle some additional chopped parsley over the top of the dish before serving.
Pairings:
- Serve with crusty bread or pita for dipping.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the vegetables are sticking to the skillet, add a little bit of water or broth to the skillet to help loosen them up.
Food safety advice:
- Make sure to cook the eggs until the whites are set to avoid any risk of foodborne illness.
Food history:
- Ojja bi'l-Hrus is a traditional Tunisian dish that is typically served for breakfast or brunch.
Flavor profiles:
- The dish has a slightly spicy and smoky flavor from the paprika and cumin, and a fresh and herbaceous flavor from the parsley.
Serving suggestions:
- Serve the Ojja bi'l-Hrus with Zucchini as a main course for breakfast, brunch, or dinner.
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Region: Tunisian