Tunisian Ratatouille with Eggs

Tunisian Ratatouille with Eggs

Quick look

  • prep 10 min    cook 20 min
  • serves 4

Warm North African spices add a tangy flavor to eggs nestled in a bed of colorful Mediterranean vegetables. Crusty bread is all you need to complete this deliciously easy brunch recipe.


  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 3 green peppers, sliced
  • 3 zucchinis, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tsp mild paprika
  • 1 tsp ground cumin
  • Good pinch of cayenne, or to taste
  • 14 oz. can chopped tomatoes
  • 8 eggs

    How to make it   30 minutes

  • 1

    Cook the vegetables 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 color.

  • 2

    Add the spices and tomatoes 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

    Cook the eggs 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.

  • Nutritional Information(per serving)

    • Calories: 303
    • Fat: 20 g
    • Saturated Fat: 4.5 g
    • Carbs: 14 g
    • Protein: 20 g

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