Eggah from Tunisia

Makes about 6 servings

Ingredients :
* 1 tbsp olive oil
* 1 onion, thinly sliced
* 4 garlic cloves, thinly sliced
* 1 green bell pepper, seeded & thinly sliced
* 1 red bell pepper, seeded & thinly sliced
* 2 zucchini, sliced about 1/4 inch thick
* 1 lb ripe tomatoes (4 to 5), peeled & cut into wedges
* 1/8 tsp to 1/4tsp cayenne pepper, to taste
* 3/4 tsp ground cumin
* 1/2 tsp ground coriander
* 1/2 tsp ground cinnamon
* sea salt & freshly ground pepper
* 3 eggs
* 6 egg whites
* 4 tbsp chopped fresh parsley


1. Heat the olive oil in a large heavy-bottomed lidded frying pan or casserole & add the onion & garlic. Saute until the onion begins to soften.

2. Add the green & red peppers. Continue to saute 5 minutes, stirring.

3. Add the zucchini. Continue to saute 5 minutes.

4. Stir in the tomatoes, spices, sea salt & pepper to taste.

5. Stir together, cover, & reduce heat. Simmer gently for 20 minutes or until the vegetables are cooked through & fragrant. If they begin to stick to the bottom of the pan, add a little water. Correct seasonings and remove from the heat.

6. Meanwhile, preheat the oven to 350 degrees & oil a baking dish large enough to accommodate the vegetables and eggs.

7. Beat the eggs in a large bowl. Add the parsley.

8. Stir in the vegetable mixture, correct seasonings again, & turn into the prepared baking dish. Cover and bake 30 minutes.

9. Remove the cover and bake another 10 minutes or until the top is nicely browned & the eggs set. Serve at once, or allow it to cool and serve, cut into squares, as an appetizer. The eggah will keep a day or two in the refrigerator.