This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like.
Tag: Peppers
Chakalaka
Born in the townships of South Africa, chakalaka is a simple, spicy dish of onions, tomatoes and often beans.
Bográcsgulyás
Bográcsgulyás, or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe.
Boeuf à l’Haïtienne
This simple, flavorful dish is characteristic of the Haitian love of tasty meat and vegetable dishes. Boeuf à l'haïtienne tastes even better if served the next day.
Pollo Chilindrón
Pollo chilindrón is a wonderful dish from the Aragón region of northeastern Spain that uses red bell peppers, a common ingredient in Aragonese cuisine.
Pimento Cheese
A simple mixture of chopped Cheddar cheese, mayonnaise and pimentos, pimento cheese is a well-known and beloved sandwich filling in the Southern United States.
Perico Venezolano
A popular breakfast dish in Venezuela is perico, eggs scrambled with onions, tomatoes and peppers. It can be eaten with bread or stuffed into arepas.
Ajvar
Serbs traditionally prepare large batches of ajvar, a vivid red eggplant and pepper spread, in the fall and put it up for the winter.
Afritada Manok
Afridata — also known as apritada or apritadang — is an easy-to-make, homestyle dish that shows the strong influence of the Philippines' Spanish colonial history.
Peppers, Peppers, Peppers
Farmer Dan gives his thoughts on roasting peppers fresh from the garden over a hot backyard firepit.