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October 10, 2012

This one is taken directly from my favorite blog:

Mark is the founder of the Primal lifestyle and he has a lot of good stuff to check out if you’re not already following his writings. Thanks for the inspiration Mark!

This dish, I’ve made many times before, it’s a wonderful comfort food that also scores high points when it comes to nutrients and protein. It’s a classic dish that is believed to have Tunisian origin. Easy and tasty!

You need:

  • 1/4 cup olive oil
  • 1 to 3 jalapeno peppers, seeded and finely chopped
  • 1 green bell pepper, cut into thin strips
  • 1 white or yellow onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1/2 teaspoon ground cumin
  • 2 teaspoons paprika
  • 28-ounces whole peeled tomatoes in their juice, chopped
  • 4 to 6 eggs
  • 1/4 cup roughly chopped parsley
  • Optional: crumbled feta cheese
  • Salt to taste


1. Heat olive oil over medium-high heat in a deep pan. Add peppers and onion and sauté until onion is lightly browned, about five minutes.

2. Add garlic, cumin and paprika and sauté one minute more.

3. Add tomatoes. Break them apart with a large spoon as they cook. Reduce heat slightly and simmer 15-20 minutes, stirring occasionally, until sauce has thickened and most of the liquid is gone. Add salt to taste.

4. Crack the eggs evenly around the skillet.


5. Place a large cover over the pan and let it simmer until the egg whites are set.

6. Garnish with parsley and feta. Serve!

From → Recipes

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