River Cottage

This spicy North African pepper and tomato stew with eggs baked on top makes a lovely, lazy brunch or supper

Serves 4

• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 large onion, thinly sliced
• 1 clove garlic, finely chopped
• ½ tsp hot smoked paprika
• 2 pinches saffron
• 6 largish ripe tomatoes, peeled and roughly chopped
• 1 each red, yellow and orange Ramiro peppers, chopped
• 1 Poblano chilli, chopped
• 1 small red bell pepper, chopped
• Salt and freshly ground black pepper
• 4 duck eggs

1. Heat the olive oil in a large, preferably ovenproof, frying pan over a medium heat. Add the cumin seeds and let them fry gently for a couple of minutes. Add the onion and cook gently for 8–10 minutes, or until soft and golden.

2. Add the garlic and peppers and continue to cook over a low heat for at least 20 minutes, stirring often, until the peppers are soft and wilted. Add the paprika, crumble in the saffron, then add the tomatoes with their juice and some salt and pepper. Cook gently, stirring from time to time, for 10–15 minutes. Preheat the oven to 180°C/Gas Mark 4.

3. Taste the mixture and adjust the seasoning if necessary. If your frying pan isn’t ovenproof, transfer the mixture to a baking dish. Make 4 hollows in the surface and carefully break an egg into each one. Sprinkle with salt and pepper. Bake for 10–12 minutes, until the egg white is set and the yolk still runny.

Variation: Peperonata
Simply leave out the cumin, paprika, saffron and eggs, serving the stew after simmering – with bread and/or a crisp green salad.