| 1 | Recipe by: "mirjam dorn |
| 2 | Cut them into strips. |
| 3 | Slice the onions and cut the tomatoes in half. |
| 4 | fry the onions and peppers in butter or oil in a large frying pan. |
| 5 | Season to taste with salt and pepper, and let them stew gently in their own juices. |
| 6 | When the peppers are soft, add the halved tomatoes and continue cooking until they, too, are soft. |
| 7 | Taste the mixture, adding more seasoning if necessary. |
| 8 | Drop the eggs in whole, and cook until set. |
| 9 | Season again if necessary, and serve. |
| 10 | in some versions, the eggs are not left whole but are stirred and blended with the vegetables to achieve a creamy texture. |
| 11 | notes: |
| 12 | my usual recipe (although i really prefer eating it out when i"m at the open-air market) comes from claudia roden"s book -- _a book of middle eastern food_. |
| 13 | She says: |
| 14 | "this is a dish of tunisian origin which today is eaten in most middle eastern countries." |
