This spicy North African pepper and tomato stew with eggs baked on top makes a lovely, lazy supper. The classic Italian peperonata (see below) is prepared in the same way but without eggs or spices – it is equally good.
Prep 15mins Cook 40mins Servs 4
Heat the olive oil in a large, preferably ovenproof, frying pan over a medium heat. Add the cumin seeds and let them fry gently for a couple of minutes. Add the onion and cook gently for 8–10 minutes, or until soft and golden.
Add the garlic and peppers and continue to cook over a low heat for at least 20 minutes, stirring often, until the peppers are soft and wilted. Add the paprika, crumble in the saffron, then add the tomatoes with their juice and some salt and pepper. Cook gently, stirring from time to time, for 10–15 minutes. Preheat the oven to 180°C/Gas Mark 4.
Taste the mixture and adjust the seasoning if necessary. If your frying pan isn’t ovenproof, transfer the mixture to a baking dish. Make 4 hollows in the surface and carefully break an egg into each one. Sprinkle with salt and pepper. Bake for 10–12 minutes, until the egg white is set and the yolk still runny.
Simply leave out the cumin, paprika, saffron and eggs, serving the
stew after simmering – with bread and/or a crisp green salad.
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 large onion, halved and finely sliced
- 1 garlic clove, crushed
- 1 red pepper, cored, deseeded and finely sliced
- 1 yellow pepper, cored, deseeded and finely sliced
- ½ teaspoon hot smoked paprika
- A pinch of saffron strands
- 400g tin plum tomatoes, roughly chopped, any stalky ends and skin removed
- 4 eggs
- Sea salt and freshly ground black pepper
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Who needs meat? Learn to turn local, seasonal produce into delicious veggie dishes at the River Cottage Cookery School