Peppers with Eggs

A tasty lunch time dish.


Serves 4

Preparation Time

Cook time

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  • 2 red peppers
  • 2 yellow peppers
  • 2 orange peppers
  • 1 small red or green chilli
  • 1 large red onion
  • 2 garlic cloves
  • 1 teaspoon fennel seed
  • 4 medium sized tomatoes
  • 100ml cold water
  • 4 eggs
  • 2 tablespoons olive oil
  • salt
  • freshly ground black pepper


Cut the peppers and chilli in half lengthwise. Remove and discard the stalks, membranes and seeds. Cut the pepper halves into thin strips.

Chop the onion and garlic finely. Heat 2 tablespoons of olive oil in a tagine and fry the onion and garlic at very low heat, stirring them now and then until the onion is transparent. Then add the sliced pepper chilli and fennel seed. Season to taste with salt and pepper.

Immerse the tomatoes for 30 seconds in boiling water, remove the skins, cut them into small pieces, discarding the centres. Add the tomato flesh to the tagine with 100ml of water. Place on the lid and cook over low heat for 45 minutes, stirring occasionally.

5 minutes before the end of cooking make four delves into the vegetables with the back of a spoon, break in the eggs, replace the lid and continue to cook until the eggs are set.

Serve the tagine immediately.