Peperonata baked eggs with tapenade toasts

Cooking Eggs Peperonata baked eggs with tapenade toasts

This quick vegie main makes an easy dinner or a satisfying breakfast.

Lables: Low kilojoule Lactose free Milk free Shellfish free
  1. Heat the oil in a frying pan over medium heat. Add red and yellow capsicum, onion and garlic. Season well. Cook, covered, stirring occasionally, for 12 minutes or until softened. Add the tomato. Cook, covered, stirring occasionally, for 5-6 minutes or until tomato softens. Stir in the vinegar, sugar and basil.
  2. Use a spoon to make 4 large indents in the capsicum mixture. Crack an egg into each indent. Reduce heat to low. Cook, covered, for 8-10 minutes for soft yolks or until cooked to your liking.
  3. Sprinkle with extra basil leaves. Spread toast with tapenade and serve with eggs.

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2 tbsp extra virgin olive oil
2 large red capsicums, thinly sliced
1 large yellow capsicum, deseeded, thinly sliced
1 red onion, halved, thinly sliced
2 garlic cloves, crushed
3 large ripe truss tomatoes, finely chopped
2 tsp red wine vinegar
1/4 tsp brown sugar
1/3 cup fresh basil leaves, torn, plus extra, to serve
4 eggs
8 slices baguette, toasted
Olive tapenade, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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