Peperonata toast with jammy eggs & capers

Name: Peperonata toast with jammy eggs & capers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Ingredients: ¾ tbsp extra virgin olive oil; 1 shallot, finely sliced; 100 g mixed sweet peppers (such as bell or Romano), sliced; 1 clove/s garlic, finely sliced; 100 g tomatoes, roughly chopped; ½ tsp red wine vinegar; 1 small handful soft herbs (such as basil, oregano or parsley), leaves roughly chopped; 1 medium free range egg; ½ tbsp nonpareille capers, drained; 1 slice/s sourdough, to serve

Originally from southern Italy, peperonata is a rustic dish of tomatoes and peppers. We’ve added pops of extra flavour, then piled it onto toast with a soft-boiled egg, but it’s a treat with pasta or grilled meats, fish and cheese, too.

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VegetarianLow in saturated fat2 of your 5 a day5 plant varieties

Serves1 with leftovers
CourseBreakfast
Prepare10 mins
Cook45 mins
Total time55 mins

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¾ tbsp extra virgin olive oil
1 shallot, finely sliced
100g mixed sweet peppers (such as bell or Romano), sliced
1 clove/s garlic, finely sliced
100g tomatoes, roughly chopped
½ tsp red wine vinegar
1 small handful soft herbs (such as basil, oregano or parsley), leaves roughly chopped
1 medium free range egg
½ tbsp nonpareille capers, drained
1 slice/s sourdough, to serve

Set a large saucepan over a medium heat. Add ½ tbsp oil, the shallot, peppers and a pinch of salt; cook for 15-20 minutes, stirring occasionally, until they soften with no colour. Add the garlic and cook for another 2-3 minutes until fragrant, then add the tomatoes. Cover and simmer for 15-20 minutes, stirring occasionally and gently pressing the tomatoes so they break down. Stir through the vinegar and herbs; season.
Meanwhile, set a small saucepan of boiling water over a high heat, then boil the egg for 6½ minutes. Put the remaining ¼ tbsp oil in a small frying pan over a medium-high heat and fry the capers for 5 minutes until crispy. Use a slotted spoon to transfer to a sheet of kitchen paper, reserving the oil. Toast or grill the sourdough.
Pile the peperonata onto the bread, then top with the halved egg, a scattering of capers and a drizzle of the caper frying oil. The peperonata will keep in the fridge for up to 5 days.

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