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Baked eggs and peppers

Baked eggs and peppers

Name: Baked eggs and peppers
Yield: Serves 4
Ingredients: 4 garlic cloves; 1 hot red chilli (optional); 2 tbsp olive oil; 2 red onions, roughly sliced; 2 red peppers, roughly sliced; 1 yellow pepper, roughly sliced; 1 green pepper, roughly sliced; ½ tsp salt; 400g can plum tomatoes; 2 tbsp Vincotto (from www.vincotto.it) or balsamic vinegar; 4 eggs; Fresh parsley, coriander or dill to garnish

Easy
April 2006

Easy
April 2006

Serves 4
Takes 1½ hours to make and 8-10 minutes to bake

Based on North African dish shakshuka, this is a feel good breakfast recipe that’s comforting and really good value for money. It’s such a colourful dish too, with its red, yellow and green peppers.

Vegetarian recipes

Nutrition: per serving

Calories: 224kcals
Fat: 12.9g (2.7g saturated)
Protein: 11.1g
Carbohydrates: 17.3g (15.1g sugars)
Salt: 1g

Nutrition: per serving

Calories: 224kcals
Fat: 12.9g (2.7g saturated)
Protein: 11.1g
Carbohydrates: 17.3g (15.1g sugars)
Salt: 1g

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Ingredients

4 garlic cloves
1 hot red chilli (optional)
2 tbsp olive oil
2 red onions, roughly sliced
2 red peppers, roughly sliced
1 yellow pepper, roughly sliced
1 green pepper, roughly sliced
½ tsp salt
400g can plum tomatoes
2 tbsp Vincotto (from www.vincotto.it) or balsamic vinegar
4 eggs
Fresh parsley, coriander or dill to garnish

4 garlic cloves
1 hot red chilli (optional)
2 tbsp olive oil
2 red onions, roughly sliced
2 red peppers, roughly sliced
1 yellow pepper, roughly sliced
1 green pepper, roughly sliced
½ tsp salt
400g can plum tomatoes
2 tbsp Vincotto (from www.vincotto.it) or balsamic vinegar
4 eggs
Fresh parsley, coriander or dill to garnish

Method

Chop the garlic and chilli (if using), until you have a rough paste. Heat the oil in a large, deep frying pan, add the garlic and chilli and fry very briefly. Add the onions, peppers and salt. Stir once, cover, lower the heat and sweat for 10-15 minutes, or until it just starts to catch a little.
Meanwhile, drain the tomatoes and squish them to remove excess juice. Add the pulp and Vincotto to the pan, reduce the heat to low and cook for about 45 minutes, stirring occasionally. The peppers must be soft enough to break with a spoon, and the juices should be reduced, dark and glossy. Season to taste.
Preheat the oven to 200°C/fan180°C/gas 6. Divide the vegetables between dishes, make a dip in each and break in an egg. Bake for 8-10 minutes, until the egg is just setting. Leave the yolk soft as it will enrich the peppers when it breaks. Garnish with herbs.

Method

Chop the garlic and chilli (if using), until you have a rough paste. Heat the oil in a large, deep frying pan, add the garlic and chilli and fry very briefly. Add the onions, peppers and salt. Stir once, cover, lower the heat and sweat for 10-15 minutes, or until it just starts to catch a little.
Meanwhile, drain the tomatoes and squish them to remove excess juice. Add the pulp and Vincotto to the pan, reduce the heat to low and cook for about 45 minutes, stirring occasionally. The peppers must be soft enough to break with a spoon, and the juices should be reduced, dark and glossy. Season to taste.
Preheat the oven to 200°C/fan180°C/gas 6. Divide the vegetables between dishes, make a dip in each and break in an egg. Bake for 8-10 minutes, until the egg is just setting. Leave the yolk soft as it will enrich the peppers when it breaks. Garnish with herbs.

delicious. tips

Vincotto is a grape must (pressed juice) from Italy, not a million miles from balsamic vinegar but thicker and slightly milder.
Cook this in individual portions – in ovenproof terracotta bowls or outsize ramekins – or as a large dish in an ovenproof baking dish.

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