Passover menu (Photos courtesy Huppit Bartov Miller)
April showers bring fresh veggies! This month’s traditional Tunisian recipes make use of spring’s bounty with delicious, healthy and chametz-free recipes that take you through the Passover holiday and beyond.
Remove beans from pods. Drop them into a pot of boiling water and cook for couple of minutes. Remove and cool the beans in a bowl of ice water. Remove the thick skin that surrounds each bean by cutting a small seam and squeezing the bean out of the case.
In a large saucepan, sauté roughly chopped onions in olive oil on medium heat for about five minutes.
Add tomato paste, garlic slices, harissa (or chili flakes), stir and cook for five minutes.
Half mini potatoes, add to the mix and cook for five minutes.
Add cubed tomatoes, salt, sweet paprika, black pepper and cumin.
Add water, cover the pot and cook on medium heat for about 10 minutes stirring occasionally.
Add eggs, one at a time, exposing the bottom of the pot each time an egg is added.
Distribute the eggs around the pot.
Add blanched pilled fava beans, cover the pot and cook for 7-10 minutes on low heat until the egg whites set.
Serve topped with fresh parsley and crumbled goat cheese.
A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for Afooda.com.
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