About this recipe:Warm North African spices add a tangy flavour to eggs nestled in a bed of colourful Mediterranean vegetables. Crusty bread is all you need to complete this deliciously easy meal. Delicious!
2 tbsp olive oil
2 onions, thinly sliced
3 green peppers, sliced
3 courgettes, thinly sliced
3 garlic cloves, crushed
1 tsp mild paprika
1 tsp ground cumin
good pinch of cayenne, or to taste
400g can chopped tomatoes
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the oil in a very large, deep frying pan or sauté pan that can be used under the grill (cover a wooden handle with foil). Add the onions and cook gently for 5 minutes, then add the peppers, courgettes and garlic, and stir well. Cover and cook over a medium heat for 5 minutes, stirring frequently, until just tender and beginning to colour.
Stir in the paprika and cumin with cayenne and seasoning to taste. Stir in the tomatoes. Cover and cook gently for 5 minutes. Meanwhile, preheat the grill to high.
Make eight small hollows in the mixture and crack an egg into each. Cook gently over a low heat for 2 minutes. Slide the pan under the grill and cook for 2-3 minutes or until the eggs are just set. Serve immediately.
For peppers and tomatoes, use 300g prepared spinach or curly kale and 2 leeks, thinly sliced.
When you add the tomatoes, stir in 250g canned butter beans, drained and rinsed, or cooked new potatoes.
If more convenient, make the ratatouille in a flameproof and ovenproof dish and do the final cooking with the eggs in the oven at 190°C (170°C fan oven), gas 5 for about 10 minutes.
Instead of adding the eggs, this ratatouille can be served with grilled sausages, chops, lentils or beans, such as cannellini.
For a real taste of North Africa, replace the paprika, cumin and cayenne with 2 tsp ras-el-hanout spice mix (a Moroccan mix flavoured with rose petals) or replace the mild paprika with smoked hot paprika.