Scrambled Eggs with Bottarga

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