Equipment
Ingredients
Vegetables
- 300 g potatoes, peeled and diced very small
- 100 g green bell pepper, stemmed, seeded, and diced
- 100 g red bell pepper, stemmed, seeded, and diced
- 150 g yellow onion, peeled and finely diced
- 10 g garlic, peeled and minced
Aromatics & Spices
- 30 ml extra virgin olive oil
- 15 g harissa paste
- 2 g ground caraway
- 2 g ground coriander
- 4 g fine sea salt
- 1 g black pepper, freshly ground
Eggs & Garnish
- 6 large eggs
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Using a chef's knife and cutting board, dice the potatoes, bell peppers, and onion into uniform small pieces, about 1 centimeter in size. Mince the garlic.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally with a spatula, until they are golden brown and tender, about 10 minutes.
Add the diced green bell pepper, red bell pepper, onion, and minced garlic to the skillet with the potatoes. Cook until the onions are translucent and the peppers have softened, about 5 minutes.
Stir the harissa paste, ground caraway, ground coriander, fine sea salt, and black pepper into the vegetable mixture. Cook for 1 minute until the spices are highly aromatic and evenly coat the vegetables.
Crack the eggs into a mixing bowl and whisk them vigorously until the yolks and whites are completely combined and slightly frothy.
Reduce the heat to medium-low. Pour the whisked eggs into the skillet with the vegetables. Gently fold the mixture continuously using a spatula. Cook until the eggs reach 74°C/165°F and form soft, pillowy curds but remain slightly moist, about 3 minutes.
Remove the skillet from the heat immediately. Garnish the scramble with finely chopped fresh parsley and serve warm.
Chef's Notes
- For the most authentic flavor, seek out a traditional Tunisian rose harissa, which offers a complex, slightly floral heat compared to standard chili pastes.
- Caraway is a signature spice in Tunisian cooking. If you only have whole caraway seeds, toast them lightly in a dry pan before grinding them for maximum aroma.
- Dicing the potatoes very small is crucial for this recipe. It ensures they cook through quickly in the skillet without the extra step of parboiling.
- If serving pregnant women, the elderly, or immunocompromised individuals, ensure the eggs reach an internal temperature of 74°C/165°F to eliminate foodborne illness risks.
Storage
Refrigerator: 2 days — Store in an airtight container. The vegetables may release some moisture upon sitting.
Reheating: Reheat gently in a skillet over low heat, or microwave in 30-second bursts until just warmed through to avoid overcooking the eggs.
