Start by making your venison ragu, or defrosting if you have previously made a batch. Slice the peppers, taking care to remove the seeds, chop the garlic, and slice the onion.
In an oven-proof pan (ideally one with a lid) begin by heating the oil over a moderate heat and adding the onion and peppers – let them cook together for around 10 minutes before adding the garlic and the spices, cook for another 5 minutes then pop in the ragu, adding a little water if it needs it (it wants to end up a bit saucy but not too runny).
Now, crack the eggs directly onto the hot mixture and then drizzle each with a tiny splash of olive oil and a pinch of salt, then put the lid on the pan and pop it in a hot oven for about 10 minutes – just about long enough to toast a few pitta breads and spice some yoghurt. Once the eggs are set but still slightly ‘runny-yolked’ remove the pan from the oven, scatter over the fresh herbs and serve at the table with a large spoon for dishing up.