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A recipe for Tuscan Bean Soup with sage, garlic and rosemary

Three pepper tagine with eggs

    
Juicy, sweet, sun-ripened peppers feature heavily in the cuisine of Morocco. This tagine is one of those dishes you´ll find in Morocco at street stalls, bus stations and working men´s cafes. Quick, easy and colourful, it is a great dish for lunch or a tasty snack. Serve with warmed flat breads or pita bread.

2 tablespoons olive oil or ghee
1 onion, halved lengthways
and sliced
2-3 garlic cloves, chopped
1-2 teaspoons coriander seeds
1 teaspoon cumin seeds
3 peppers (green, red and yellow), deseeded and cut into slices
2 tablespoons green olives, stoned and finely sliced
sea salt and freshly ground black pepper
4-6 very fresh eggs
1 teaspoon paprika or dried
red chilli flakes
leaves from a small bunch of
fresh flat leaf parsley, coarsely chopped
warmed flat breads, to serve

serves 4–6
Photograph by Martin Brigdale © Ryland Peters & Small, Recipe by Ghillie Basan

Heat the oil in the base of a tagine, flameproof baking dish or heavy-based frying pan. Add the onions, garlic, cumin and coriander seeds and sauté, stirring, until the onions begin to soften. Toss in the peppers and olives and sauté until they begin to colour. Season well with salt and pepper.


Using your spoon, push aside the peppers to form little pockets for the eggs. Crack the eggs in the pockets and cover for 4-5 minutes until the eggs are cooked. Scatter the paprika over the top and sprinkle with the parsley. Serve immediately from the tagine or pan, with warmed flat bread on the side.
Find more seasonal and delicious recipes for in Home-grown Harvest
   
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