Name: Scrambled Eggs with Bottarga
Yield: Serves 4
Cuisine: Tunisian
Ingredients: Salt and freshly ground black pepper; 3 tablespoons tomato paste, preferably homemade, mixed with 2 tablespoons water; 1 scallion, white part only, minced; 1½ teaspoons crushed garlic; ½ cup finely diced fresh green chile, such as Anaheim or jalapeño; ¼ cup heavy cream or crème fraîche; ½ teaspoon fresh lemon juice; 1 teaspoon ground caraway; 8 very fresh eggs; ¾ cup cured bottarga di muggine or smoked kipper herring (2¾ ounces); 1 teaspoon homemade harissa or hot red chili; ¼ cup extra virgin olive oil; ¾ cup grated fresh tomato

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

There are so many Tunisian egg dishes that London-based Australian food writer Terry Durack has referred to Tunisian cuisine as “a study in eggnology.” In a letter to me, Terry wrote: “[Eggs] turn up in most every course to thicken soups, to garnish salads and couscous, to lighten fish or meatballs, to fill crisp fried pastries. Big, aromatic dishes called shashouka, tagine, tastira, leblebi

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of