A delicious complete and indulgent Senegalese-style breakfast toast, garnished with tasty scrambled eggs, crumbled tuna and spicy herbs. Perfect for starting the day with energy or for a quick brunch.
Ingredients
- Bread: 1 nice fresh, crispy baguette
- Eggs: 3 large fresh eggs
- Canned tuna: 1 can of tuna, natural or in oil (well drained)
- Onion: 1 medium onion, finely chopped
- Pepper: 1/2 pepper (red or green) cut into small cubes
- Herbs (Nokoss): 1 clove of garlic, minced, a little mild or hot pepper
- Seasoning: Salt, ground black pepper
- Sauces: Mayonnaise (and a dash of mustard to taste)
- Fat: A drizzle of oil or a knob of butter for the pan
Instructions
1. Sweat the aromatics: In a frying pan, heat a drizzle of oil over medium heat. Sauté the onions and diced peppers until soft and slightly translucent. Add the chopped garlic and chili pepper.
2. Cook the egg and tuna filling: Add the drained tuna to the pan and crumble it with a spatula. In a bowl, beat the eggs into an omelette with a pinch of salt and pepper, then pour them over the onion and tuna mixture. Stir gently until the eggs are well set but still soft and tender.
3. Prepare the baguette: Cut the baguette into individual portions, then open each piece lengthwise. You can lightly toast the bread in the oven or in the pan with a knob of butter for extra crunch.
4. Assembly: Spread the inside of the bread generously with a thin layer of mayonnaise and a touch of mustard. Garnish generously with the hot egg and tuna mixture.
5. Service: Enjoy immediately hot, ideally accompanied by a good glass of Café Touba or a cup of Kinkeliba tea.