Some of you may have heard of this Tunisian breakfast classic. For those who haven’t, you’re in for a treat!
Our rendition makes use of convenient ingredients including canned pasta sauce – perfect for those time-tied nights of a college student’s life. This basic, delicious, simple and nutritious budget recipe is also very forgiving.
Feel free to jazz things up with leftover vegetables or meat for an extra punch!
Ingredients [Serves two, or one ravenous person]1 TB olive oil
1/4 of a yellow onion, diced
2 cloves of garlic, crushed then diced
1 small can of tomato pasta sauce
Handful of Chinese/Italian parsley
1. In a medium sized skillet or frying pan (ideally one with a lid), warm the oil over low heat until it starts bubbling.
2. Add the diced onion and garlic and sauté until soft and translucent.
3. Turn heat to medium low and stir in the pasta sauce. Cover the skillet with the lid for about the minute for the sauce to warm through.
4. Crack the eggs over the sauce and cover the skillet again.
5. After three minutes, turn off the fire. (Let it cook for up to five minutes if you prefer more solid yolks.) If you like, crack some pepper, herbs or paprika over the eggs at this point.
6. Sprinkle with parsley and let it rest over the stove for a couple more minutes. Serve with whole grain toast for a quick meal, or quinoa/brown rice for fancier days.
Sit back and devour.
(Recipe kindly contributed by Winnie!)