Roasted Pepper and Tomato Salad with Eggs

Choukchouka aux Oeufs

Preparation info
    • Difficulty

      Easy

Appears in
Saffron Shores: Jewish Cooking of the Southern Mediterranean

By Joyce Goldstein

Published 2002

  • About

Method

Add eggs to the pan and cook until the whites are set and the yolks are runny. Another version of this recipe (in La cuisine d’Afrique du Nord) adds 8 beaten eggs and serves it as an omelet, or ojja. Serv