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Peperonata baked eggs with tapenade toasts
Peperonata baked eggs with tapenade toasts
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Quick and delicious veggie main dish perfect for dinner or breakfast.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 large red capsicums, thinly sliced
  • 1 large yellow capsicum, deseeded, thinly sliced
  • 1 red onion, halved, thinly sliced
  • 3 large ripe truss tomatoes, finely chopped
  • 2 tsp red wine vinegar
  • 1.00 gm brown sugar
  • 82.50 ml fresh basil leaves, torn, plus extra, to serve
  • 8 slices baguette, toasted
  • Olive tapenade, to serve
Instructions:
  • In a frying pan over medium heat, warm the oil. Add red and yellow capsicum, onion, and garlic and season generously. Cook covered, stirring occasionally, for 12 minutes until softened. Add the tomato and cook covered for an additional 5-6 minutes until tomato softens. Stir in vinegar, sugar, and basil. Enjoy!
  • Create 4 sizable indentations in the capsicum mixture using a spoon. Crack one egg into each indentation. Lower the heat and cover the pan. Cook for 8-10 minutes for runny yolks or longer depending on your preference.
  • Garnish generously with fresh basil leaves, then top toast with tapenade before serving alongside eggs.

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