Adapted from Easy Vegetarian One-Pot, Ryland Peters & Small
This is one of those dishes you'll find in Morocco at street stalls, bus stations and working men's cafes. Quick, easy and colorful, it is a great dish for lunch or a tasty snack, served with warmed flat breads.
2 tablespoons olive oil
1 onion, halved lengthways and sliced
2-3 garlic cloves, chopped
1-2 teaspoons coriander seeds
1 teaspoon cumin seeds
3 bell peppers (green, red, and yellow), deseeded and cut into slices
2 tablespoons green olives, pitted and finely sliced
Sea salt and freshly ground black pepper
4-6 very fresh eggs
1 teaspoon paprika or dried red chili/hot pepper flakes
Leaves from a small bunch of flat leaf parsley, coarsely chopped
Warmed flat bread, to serve
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 color. 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 4-8 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.
Yield: 4-6 servings
Recipes: Vegetarian, Tagine, Eggs,Parve, Kosher