Pancetta and Pepper Piperade
found in Breakfast - Cooked Breakfasts
 | Gluten Free |
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Prep: 10 minutes
Cook: 30 minutes
Difficulty:
Moderate
Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish - perfect for brunch or a midweek meal.
Ingredients
- 140g pancetta
- 1 red onion, finely chopped
- 3 peppers, split between colours, deseeded and finely diced
- 400g chopped tomatoes (tinned)
- 2 tbsp tomato puree
- 1 bunch(es) basil leaves, shredded
Directions
1
Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
2
Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
3
Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.
