Free Cooking Recipes

A Tunisian dish, Ajja is easy to prepare and can be served at lunch or an informal dinner. Although the Tunisians use a great deal of cayenne pepper in this dish, the first time you make it, unless your palate is accustomed to very hot food, it might be wise to use only a few grains.

4 SERVINGS
4 medium-sized, sweet, green peppers
teaspoon ground cayenne pepper 4 1 teaspoon ground cumin
teaspoon salt
2 tablespoons olive oil
1 lb. spicy sausage such as hot Italian sausage or Spanish chorizos, cut into 1-inch rounds 1 garlic clove, finely chopped
14 oz. canned Italian, peeled plum tomatoes; or 3 large, ripe firm tomatoes, peeled and quartered
4 tablespoons [t cupj cold water
freshly ground black pepper
6 eggs, lightly beaten

Directions:

1. Cut the peppers into quarters, remove the seeds and trim off the white pith. Cut lengthways into I-inch wide strips. Set aside.
2. In a small dish mix the cayenne, cumin and salt together. Set aside.
3. Pour the oil into a large heavy frying- pan and place over high heat until the oil is hot. Add the sliced sausage and fry, turning frequently, until the sausage is brown.
4. Stir in the garlic, the cayenne, cumin and salt mixture, the tomatoes and water and 6 grindings of black pepper. Cook over moderate heat until the mixture is thick. Stir occasionally to prevent the tomatoes sticking to the pan. Add the strips of pepper, cover the pan and cook for another 5 minutes.
5. Pour the beaten eggs over the sausage mixture. Cook over low heat, stirring constantly until the eggs are just cooked. Do not over cook as the eggs will be too hard and will not blend with the other ingredients.