Tunisian Ratatouille with Eggs

[quicklook-recipe prep_time=”10 min” cook_time=”20 min” serves=”4″ details=”” ]

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-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 2 tbsp olive oil
• 2 onions, thinly sliced
• 3 green peppers, sliced
• 3 zucchinis, thinly sliced
• 3 garlic cloves, crushed

[/ingredients-left]
[ingredients-right]

• 1 tsp mild paprika
• 1 tsp ground cumin
• Good pinch of cayenne, or to taste
• 14 oz. can chopped tomatoes
• 8 eggs

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”30 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[nutrition-info calories=”303″ calories_fat=”” fat=”20 g” sat_fat=”4.5 g” choles=”” sodium=”” carbs=”14 g” sugars=”” protein=”20 g” fiber=””] [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest