Tastira (Grilled Pepper, Tomato and Egg Dip)
The Quirky Foodster Team
Ingredients
- Green bell peppers — 4
- Ripe tomatoes — 4
- Garlic cloves, minced — 3
- Olive oil — 3 tbsp (45 ml)
- Ground caraway — 1 tsp
- Salt — 1/2 tsp
- Large eggs, beaten — 2
- Fresh parsley, chopped, to serve — 1 tbsp
Method
- Grill or char the peppers and tomatoes directly over a flame or under a hot grill, turning occasionally, until the skins are blackened and blistered all over, about 10–12 minutes.
- Place in a covered bowl for 10 minutes to steam, then peel off the skins and remove the pepper seeds.
- Finely chop the peeled peppers and tomatoes.
- Heat the olive oil in a frying pan over medium heat and fry the garlic for 30 seconds until fragrant.
- Add the chopped peppers and tomatoes, caraway and salt, and cook for 10–12 minutes, stirring, until thickened.
- Pour in the beaten eggs and stir gently for 1–2 minutes until just set and creamy, not dry.
- Scatter with parsley and serve warm with bread.
Introduction: Tastira is a smoky, roasted pepper and tomato dip finished with scrambled egg, closely related to Tunisia's
famous mechouia salad but cooked down into a warm, spreadable appetizer served with bread.
Cultural Background: Tastira is a smoky, roasted pepper and tomato dip finished with scrambled egg, closely related to Tunisia's
famous mechouia salad but cooked down into a warm, spreadable appetizer served with bread.
Tips: Charring the peppers and tomatoes directly over a flame gives the dish its essential smoky depth — don't skip this step. Stir the eggs in gently and remove from the heat as soon as they set, to avoid a dry, overcooked texture.
Variations: Add a spoonful of harissa for extra heat. Top with a few chunks of canned tuna, as some regional versions do. Naturally vegetarian.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a pan over low heat for 2–3 minutes, stirring.
FAQs:
Q: How is tastira different from mechouia salad?
A: Mechouia is served cold and chunkier as a salad, while tastira is cooked further and finished with egg as a warm dip.
Q: Can I roast the vegetables in the oven instead?
A: Yes, roast at 220°C (425°F) until charred and blistered, though a direct flame gives a smokier result.
Q: What goes well with tastira?
A: Warm crusty bread for scooping is the classic pairing.
- Green bell peppers — 4
- Ripe tomatoes — 4
- Garlic cloves, minced — 3
- Olive oil — 3 tbsp (45 ml)
- Ground caraway — 1 tsp
- Salt — 1/2 tsp
- Large eggs, beaten — 2
- Fresh parsley, chopped, to serve — 1 tbsp
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