Tunisian Eggs

With Lamb Sausage

Ingredients

Directions

2 Tbs olive oil 2 medium bell peppers, cored, seeded and cut into ¼-inch slices 1 medium onion, peeled and sliced into ¼-inch strips ½ pound spicy lamb sausage (merquez) cut into ½-inch slices 2 large cloves garlic, peeled and finely chopped 1 tsp paprika 1/8 tsp cayenne pepper or substitute 1 tsp harissa (available from Middle Eastern markets) for the cayenne and paprika 1 tsp ground caraway seeds salt to taste 2 large tomatoes, each cut vertically into six slices 1 Tbs distilled white vinegar 4 eggs

In a large skillet, heat olive oil over medium-high heat with peppers, onion and lamb sausage slices until peppers and onion are soft and lamb is browned, 7-10 minutes. Add garlic, paprika and cayenne (or harissa), caraway, and salt. Stir well, then top with tomato slices. Salt lightly, cover pan, and cook until tomatoes soften, 3-5 minutes. (The recipe may be done ahead to this point, and later reheated while you are cooking the eggs.) Meanwhile, bring water to a boil in a shallow skillet. Add vinegar, then add eggs one by one. Keeping heat below a boil, poach eggs until just set, about 3 minutes. Remove eggs to paper towels with a slotted spatula and trim edges. Portion sausage-vegetable mixture onto four plates. Top each portion with a poached egg and serve.

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