Tunisian ratatouille with eggs

Tunisian ratatouille with eggs


1 person made this

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!

Jan Cutler

Serves: 4 

  • 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
  • 8 eggs

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. 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.
  2. 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.
  3. 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.

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Reviews (1)


excellent take on a classic ideal for an overflowing allotment with courgettes! - 01 Sep 2010

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