- Servings: 2 or 3
This recipe is Tunisian but also popular all over North Africa. You can prepare it with any colour of bell peppers (green, yellow, red). I used the 3 colours.
My recipe does not contain eggs but you can add them after the peppers have been cooked, by breaking eggs over the ragout (poaching) and baking the whole thing in the oven. The egg version has become a favourite for breakfast and brunch in UK!
It can be a side dish but also a light meal for lunch or dinner, served with a crusty bread.
- 3 bell peppers (green, red, yellow), cut in thin pieces
- 2 medium onions, chopped
- 6 cloves of garlic, crushed
- 1 tsp of harissa, or fresh chili to taste
- 4 big ripe tomatoes or 400g of canned tomatoes
- 3 tbsp of olive oil
- 1 tsp of tomato paste
- Few leaves of thyme
- 1/2 tsp of cumin
- Salt and pepper, to taste
Heat the olive oil in a frying pan or a wok over medium heat. Stir in the onions and fry until lightly browned then add the peppers and, last, the crushed garlic.
When the vegetables have softened, add the tomatoes, the harissa or chili, the spices and the thyme. Combine and let it simmer until the juices have cooked off.
At the end, stir in a tbsp of olive oil (optional), taste and adjust the seasonings if needed and, at this stage, crack some eggs on top if using any. Cook further until the eggs are cooked to your liking.