Scrambled Eggs With Peppers Tomatoes And Potatoes Recipes
SCRAMBLED EGGS WITH PEPPERS, TOMATOES AND POTATOES
I've always been partial to creamy, slow-cooked scrambled eggs, but for this week's dishes I found that I preferred larger curds, cooked at medium heat rather than very low heat. If you prefer a creamier curd, just reduce the heat before you add the beaten eggs to the pan, and stir the mixture slowly until the eggs are set. These Tunisian-inspired eggs make a satisfying one-dish meal. The eggs are spiced with cayenne or harissa, ground caraway and coriander.
Provided by Martha Rose Shulman
Categories breakfast, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Steam the potatoes in a steamer placed over one inch of boiling water for 10 minutes or until tender. Remove from the heat, and set aside.
- Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the peppers. Cook, stirring, until the peppers begin to soften, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about one minute. Add the tomatoes, salt, pepper, ground caraway and coriander seeds, and cayenne or harissa. Stir together. Bring to a simmer, reduce the heat to medium-low, cover and cook, stirring often for 20 to 30 minutes, until the mixture is cooked down and the peppers are very tender. Stir in the potatoes, and season to taste with salt and pepper.
- Beat the eggs in a bowl and season with salt to taste. Stir into the vegetables. Cook until the eggs are scrambled, stirring every few seconds to create large curds. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 770 milligrams, Sugar 6 grams, TransFat 0 grams
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