Step 2

Cut the pepper in half and remove the seeds. Rub with a little olive oil and place cut-side down on a baking tray. Grill until the skin is dark and blistered. While it is still hot, seal it in a plastic bag for 15 minutes, then peel off the skin.

Step 3

Peel the onions and slice them into thin rings. Heat more olive oil in another pan and fry the rings for about 15 minutes, turning often, until golden brown. Stir in the ras el hanout right at the end so it toasts without burning.

Step 4

Cut the pumpkin into cubes the same size as the potatoes. Fry in the pan you used for the potatoes for 10–15 minutes, until soft and lightly browned. Drain on kitchen paper.

Step 5

Pour most of the oil out of the pan. Add all the cooked vegetables and mix together. Pour over the beaten eggs and cover with a lid until the eggs are cooked.

Step 6

Tip the contents onto a large chopping board. Season with salt and pepper and chop everything together roughly with a large knife to create a chunky hash. Serve.