Tunisian Pepper and Tomato Casserole


  • 2 Spanish onions
  • olive oil
  • 6 ripe tomatoes, sliced
  • 3 red or green peppers, diced
  • 1 small can tomato concentrate
  • 1-2 cloves garlic
  • salt and freshly ground black pepper
  • ⅛ - ¼ level teaspoon each cayenne pepper and paprika
  • 4 eggs
  • powdered cumin


Slice onions thickly and sauté in 6 tablespoons olive oil until golden. Add sliced tomatoes, diced peppers, tomato concentrate and garlic, and simmer vegetables until soft and cooked through. Add 4 tablespoons olive oil; season to taste with salt, freshly ground black pepper, cayenne and paprika, and simmer for 5 minutes more.

To serve: spoon softened vegetables into individual casseroles or ovenproof serving dishes; break 1 egg into each dish and bake in a moderately hot oven (400°-M5) until eggs are just set - about 10 minutes. Sprinkle with a little powdered cumin.