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I've been feeling a little bit adventurous lately, so I was thinking to take an imaginary plane somewhere in the world and just enjoy it while the dream lasts. In this magnificent opportunity I decided to go where I haven't gone yet... So I embarked and off I went to North Africa, more specifically Tunisia.

Basically this dish has all you need to feel good without the guilt, although because of the eggs you may tend to think of it as a breakfast or brunch item, I think it is a lovely and very filling dish for dinner even. It is up to you!

Once again, very simple recipe, most of the ingredients are staples of any pantry.

This recipe yields 2 portions.


4 Eggs

2 medium potatoes (peeled and chopped)

1 medium onion (peeled and chopped)

1 tablespoon of Harissa Paste

12 to 14 cherry tomatoes

3 tablespoon of olive oil

2 tablespoons of butter


1. In a pan (that you can put in the oven), add oil, butter, onions, harissa, potatoes and tomatoes, pan fry for 10 to 15 minutes. Or until onion transparent and tomatoes roasted.

2. With a spoon, make four little wells and place the eggs in it. Bake for 15 minutes or until white of the egg fully cooked.


1. Original recipe calls for feta cheese, garlic, cilantro and other spices as cumin.

2. Harissa is a Tunisian hot chili pepper paste, if you are not use to spicy food, can be substitute with just tomato paste.



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