Tunisian Western Omelet

• 4 garlic cloves
• 12 teaspoon caraway seed
• 14 teaspoon salt
• 3 tablespoons extra virgin olive oil
• 1 medium onion, peeled and cut into 1/2-inch dice
• 1 green bell pepper, stemmed, seeded, and cut into 1-inch dice
• 1 red bell pepper, stemmed, seeded, and cut into 1-inch dice
• 1 bay leaf
• 1 12 cups tomato sauce, prepared
• 1 large tomatoes, ripe, cored, seeded, and cut into 1/2-inch dice
• 1 tablespoon harissa
• 4 large eggs, broken into a bowl, do not break yolks
• 2 tablespoons flat leaf parsley, coarsely chopped, for garnish

1. Chop together garlic, caraway, and salt finely and then keep aside.
2. In a large nonstick skillet, over medium-low heat, heat oil and saute onion, bell peppers, and bay leaf for 5 minutes in it.
3. Mix in tomato sauce, chopped tomato, and harissa and again cook the mixture for 5 minutes until cooked well.
4. Slip in the eggs carefully.
5. Break the yolks using a wooden spoon and swirl the eggs around in the vegetable mixture for about 2 minutes until set and the egg whites look just slightly runny.
6. Garnish with parsley and serve at once.
7. Read more at http://www.ifood.tv/recipe/tunisian-western-omelet#jgqUJZm93GsGDHPw.99.

garlic, caraway seed, salt, extra virgin olive oil, onion, green bell pepper, red bell pepper, bay leaf, tomato sauce, tomatoes, harissa, eggs, flat leaf parsley

Taken from www.food.com/recipe/tunisian-western-omelet-505782 (may not work)