Egg Carrott Makoud

By • April 26, 2016 0 Comments

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Author Notes: Inspired by my hometown in Tunisia, Sousse. Adapted for my family and friends to enjoy. Simone Uzan


Serves 6 to 8 people

  • 12 large eggs
  • 1 cup chopped onions
  • 1/2 cup chopped parsley
  • 4 carrots, cleaned and grated
  • 4 slices of toasted bread, soaked in water then squeezed the water out
  • 1/4 tablespoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons hot sauce (or more to taste) Optional
  • 4 garlic cloves crushed
  1. Turn on your oven 375F.
  2. In big bowl, beat your eggs.
  3. Add next ingredients. Mix well.
  4. Oil a gratin dish (10"x5")
  5. Pour your mixture.
  6. Bake until nicely golden around 45 min.
  7. As a appetizer, serve hot with lemon wedges

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