S’han Tounsi with Mokli (Tunisian Plate with Fried Eggs)

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

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

Ingredients

Africa
Tunisia
Lunch
Fish course
Pescatarian
Mediterranean

Ingredients

Method