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Scrambled Eggs With Hot and Sweet Peppers and Harissa

April 19, 2022
Alper Çuğun/FlickrAlper Çuğun/Flickr

This dish from Tunisia, called ojja bil filfil, is usually served with toast for breakfast, lunch, or as a snack at any time of day. I like to use a Tunisian brand of harissa called Le Phare du Cap Bon, which is quite spicy with a good texture. If it is unavailable you can use another other brand, but you may need to adjust the amount used. Or make your own (recipe here).

Featured in: Red Hot Chili Peppers


  • 1or 2 pointed sweet red peppers, about 8 ounces
  • 4tablespoons extra virgin olive oil
  • 1or 2 garlic cloves, crushed
  • 1or 2 hot red chili peppers
  • 1tablespoon concentrated tomato paste, dissolved in 3 tablespoons water
  • 1tablespoon harissa, or taste
  • 1teaspoon paprika
  • ½teaspoon ground caraway seeds
  • 4eggs, beaten
  • salt
Yield: 2-4 servings


  • Step 1

    Wash the sweet peppers and remove the core and seeds. Cut into 1/2 inch squares.

  • Step 2

    Heat the olive oil in a heavy-bottomed saucepan and add the sweet peppers. Cover and cook over a gentle heat for 8 to 10 minutes or until they start to soften. Add the garlic and chili peppers and cook for 1 minute without browning. Add the tomato paste, harissa and spices, then pour in 1/2 cup water. Bring to a boil.

  • Step 3

    Cover and simmer for 10 to 15 minutes or until the peppers are tender and the sauce is reduced. Add the beaten eggs and season with salt. Continue to cook, stirring constantly with a wooden spoon, until the eggs have a creamy consistency. Serve at once.

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