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!
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.