Tunisianeggahwithsausages Recipes

TUNISIAN CHAKCHOUKA

Steps:

• Cut the tomatoes into large pieces. Deseed and dice all the peppers.
• Heat olive oil in a medium size pot. The flavor belongs in the recipe, so use a good amount of it. Add the onion and garlic, and before it is brown, add the cumin. When the cumin is blended, add the tomatoes and peppers, the tomato concentrate, and the harissa. Add salt. Blend the ingredients with a long spoon. Add 1 - 3 bay leaves, and the thyme.
• As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is. The yolk should be runny.
• When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this. Repeat for four people. Have french bread cut and ready to dip into the chakchouka.
• Note: the amounts of tomato concentrate and harissa, which is quite hot, can be adjusted to personal taste. You could lessen the garlic amount if you like.

TUNISIAN EGGAH WITH SAUSAGES

Steps:

• Heat the olive oil in a large pan.
• Add the potatoes and fry lightly.
• Add the tomato paste, harissa diluted in a little water, the garlic, chillies, the caraway seed and the paprika.
• Pour in just enough water to cover and cook over a low heat for about 3/4 hour.
• Add the sausages and cook for a further 15 minutes.
• Beat the eggs and pour them into the pan gradually, stirring constantly, until they set to a firm but creamy consistency.
• Season to taste with salt and serve immediately.

MERGUEZ (A TUNISIAN SAUSAGE)

Steps:

• Have the meat ground or outfit a meat grinder with the fine blade. Put the meat through the grinder.
• Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Blend thoroughly.
• Outfit a sausage machine or a hand grinder with a sausage funnel. Slip the casings onto the funnel. Fill the casings with the ground meat mixture, following the manufacturer's instructions.
• Twist the casings at five- or six-inch intervals to indicate individual sausages. If the casings are not used, individual ''sausages'' can be made by dividing the meat into about 25 portions and shaping each one into a sausagelike shape.
• When ready to cook, heat the oil in a skillet and add the sausages. Cook until lightly browned on one side and turn. Continue cooking, turning as necessary, until cooked through and nicely browned, about six minutes or longer.