in Africa

Tunisian-style stuffed eggs

Spread the love

Ingredients for 4 servings:

  • 8 eggs, hard-boiled
  • 50 g quark (low-fat quark)
  • 1 tsp capers
  • ½ tsp onion(s), grated
  • 1 tsp parsley, chopped
  • salt and pepper
  • Black olives for garnishing

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Hadham Mahshi

Peel the eggs and halve them lengthwise. Remove the yolks from the egg whites, mix with quark, capers, parsley, and onion until smooth, and season with salt and pepper. Fill the egg halves with this filling and garnish each with half an olive. Line a wide bowl with fresh lettuce leaves and arrange the stuffed eggs decoratively on top.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Buckwheat pancakes

Garlic yogurt sauce