The only difference is that the Tunisian is spicier than the Basque dish.
Serve 4
Basque:
Pipperada
1 large onion, cut in half and sliced into fine half-moons
3 Tbs. (45 ml) olive oil
3 organic bell peppers, thinly sliced
1 chopped garlic
1 1/4 lbs. (625 g) plum organic tomatoes, cut in half
black pepper to taste
4 large organic eggs
1. Warm the oil in a shallow pan with a lid over low heat.
2. Add the onions for 15 minutes until soft but not browned.
3. Add the peppers and garlic to the onions. Cook 20 minutes.
4. Add the tomatoes. Cook 10 minutes.
5. Seasons well.
6. Make 4 wells in the mixture. Break an egg into each.
7. Cover the pan and cook until the eggs are just set, 6-7 minutes.
8. Serve straight from the pan
Tunisian:
Chakchouka
#3. Also add 2 small green chiles, seeded and finely chopped.
