About this recipe:This dish is popular all over the Mediterranean region and there are many different variations. Basically it is a tomato-based vegetable stew, like a ratatouille, with eggs poached right in the mixture. Serve it for a fast and sustaining lunch for 2 with garlic and rosemary focaccia or olive ciabatta, or as a snack for 4.
1 tbsp extra virgin olive oil
1 small onion, roughly chopped
2 garlic cloves, crushed
1 red pepper, seeded and thinly sliced
1 green pepper, seeded and thinly sliced 400 g (14 oz) large ripe tomatoes, roughly chopped
2 tbsp tomato purée
¼ tsp crushed dried chillies (optional)
1 tsp ground cumin pinch of sugar
sprigs of fresh flat-leaf parsley to garnish
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Method Prep:15min › Cook:20min › Ready in:35min
Heat the oil in a deep, heavy-based frying pan. Add the onion, garlic, and red and green peppers, and cook gently for 5 minutes or until softened.
Stir in the tomatoes, tomato purée, chillies, if using, cumin, sugar, and salt to taste. Cover and cook gently for about 5 minutes or until the mixture is thick and well combined.
Make 4 hollows in the vegetable mixture using the back of a wooden spoon, then break an egg into each hollow. Cover the pan again and cook gently for 6–8 minutes or until the eggs are just set.
Serve immediately, straight from the pan, garnishing each plate with sprigs of parsley.