Name: S’han Tounsi with Mokli (Tunisian Plate with Fried Eggs)
Yield: Serves 2
Cuisine: Tunisian
Ingredients: pinch of dried mint; 2 long, skinny chiles, such as anaheim chiles, banana peppers, or italian long hots; one 5 oz [140 g] can tuna in olive oil, drained; 16 to 18 olives, such as kalamata or gaeta; 1 tsp red wine vinegar; baguette, for serving; kosher salt and freshly ground black pepper; 1 persian cucumber (or ½ small cucumber); 2 eggs; 2 tsp fresh lemon juice; 4 small garlic cloves; ¼ red onion; 3 plum tomatoes; 1 tsp minced fresh flat-leaf parsley; 2 tbsp harissa; 1 tsp plus ½ cup [120 ml] olive oil; 4 small yukon gold potatoes

Preparation info

Serves
2

Difficulty
Easy

Appears in

Tin to Table

By Anna Hezel

Published 2023

About

One of my favorite accompaniments to a rich, oil-packed tuna is the velvety, fruity, nuanced harissa of Zwïta, a Houston-based company founded by Tunisian-American brothers Mansour and Karim Arem. Zwïta’s harissa is made with the type of careful craftsmanship and intentional sourcing that many of my favorite tins of fish are produced with, and when it’s combined with one of those tins, both ingredients shine even brighter.

Mansour generously shared