Tunisian Ratatouille with Eggs

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.

Ingredients

• 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