Free UK shipping on orders over £25


Prep time

20 min






3 tablespoons olive oil

1 teaspoon cumin seeds

1 large onion, halved and finely sliced

1 garlic clove, crushed

1 red pepper, cored, deseeded and finely sliced

1 yellow pepper, cored, deseeded and finely sliced 400g tin chopped tomatoes,
4 eggs

Black pepper

River Cottage Smoky Spicy veg stock


This spicy North African pepper and tomato stew with eggs baked on top makes a lovely, lazy supper. Italian peperonata is prepared in the same way but without eggs – it is equally good.


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 minute.

Add the onion and cook gently for 8–10 minutes, or until soft and golden.

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 tomatoes, some black pepper and 2 teaspoons of veg stock. Cook gently, stirring from time to time, for 10–15 minutes

Preheat the oven to 180°C.

Check the seasoning and stir in more Smoky Spicy veg stock (1 or 2 more teaspoons) to taste.

If your frying pan isn’t ovenproof, transfer the mixture to a baking dish. Make 4 good size hollows in the surface and carefully break an egg into each one. Sprinkle the eggs with a little salt and pepper.

Bake for 10–12 minutes, until the egg white is set and the yolk still runny.