In Tunisian cooking, eggs play a large part. Scrambled or boiled eggs are served with bread, yogurt and fruit to start the day. At lunchtime, as the heat of the afternoon becomes too much to work in, people buy typical Tunisian sandwiches from the many street stalls selling food, and find a cool and shady place for lunch. Tunisian sandwiches are generously filled with hard-boiled eggs, tuna fish, onions and tomatoes and are refreshing and satisfying in the hot climate.

Chakchouka, another famous Tunisian dish of eggs cooked with peppers, is eaten in the evenings. Being on the Mediterranean, Tunisia has a similar climate to many other countries and shares the same harvest of vegetables. Therefore it is not surprising that Chakchouka is eaten by Turks, Greeks, Italians, Arabs and the French.

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Serves : 4 Ingredients 45ml/3 tbsp olive oil 2 green peppers, de-seeded and thinly sliced 1 clove garlic, crushed 5ml/1 tsp paprika good pinch cayenne 2.5ml / ½ tsp ground cumin 4 large tomatoes, skinned and diced 4 Large Lion Quality eggs Method Heat the oil in a large frying pan or skillet, add the peppers and cook until soft.   Stir in the garlic and spices and cook for 30 seconds.   Add the tomatoes then make 4 indentations and drop an egg in each.   Cook over a low heat until eggs are set.   Serve immediately.