Pour 1-2 cm of olive oil into a large frypan and heat up until very hot. Fry potatoes turning from time to time until golden brown; about 20 minutes. Place on paper towel to drain.
Cut the capsicums in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the capsicums are still hot put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins.
In the meantime, heat more olive oil another frypan. Fry the onion for 15 minutes until golden brown turning often. Add the Ras el hanout at the end.
Fry the pumpkin in the same frypan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on paper towel.
Pour the remaining olive oil out of the frypan and put all the cooked vegetables into the frypan and mix.
Whisk eggs and pour them over the vegetables. Put the lid on the frypan so that the eggs cook.
Put the contents of the frypan onto a large chopping board. Add salt and pepper then mix everything with a big knife.
Ras el hanout
Ras el hanout is a blend of spices from North Africa. There is not a permanent combination of spices that are used, each maker has their own secret combination often containing over a dozen spices, sometimes as many as a hundred. Typically they would include cardamom, clove, cinnamon, chilli powder, coriander, cumin, nutmeg, peppercorn and turmeric.
If you cannot find this blend make your own by using the above mentioned ingredients or use a curry powder.