Instructions: "In Middle Eastern countries breakfast is a big meal that includes grains, beans, and vegetables, dishes most of us wouldnt think of eating in the morning, such as hummus and ful (beans), falafels, other Middles Eastern salads, and vegetables like tomatoes, cucumbers, sweet peppers, and onions, These hearty breakfasts stick to the ribs all day, and often one does not eat again until the evening meal."

MAKES 4 TO 6 SERVlNGS

Heat the olive oil in a large heavy-bottomed lidded frying pan or casserole and add the onion and garlic. Saute gently until the onion begins to soften. Add the green and red peppers and continue to saute 5 minutes, stirring. Add the zucchini and continue to saute 5 minutes. Stir in the tomatoes, spices, and sea salt and pepper to taste Stir together, cover, and reduce heat. Simmer gently for 20 minutes or until the vegetables are cooked through and fragrant. If they begin to stick to the bottom of the pan, add a little water. Correct seasonings and remove from the heat.

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

Beat the eggs in a large bowl and add the parsley. Stir in the vegetable mixture, correct seasonings again, and turn into the prepared baking dish. Cover and bake 30 minutes. Remove the cover and bake another 10 minutes or until the top is nicely browned and 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.

NOTES : The eggah is a Tunisian version of a Spanish omelet, but its baked, like a quiche. It makes a nice, fragrant luncheon dish or light supper.

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