Peperonata con Uova (Braised Peppers and Onions with Baked Eggs)
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Ingredients
- 500 g mixed peppers, sliced
- 200 g onions, thinly sliced
- 40 ml olive oil
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 4 large eggs
- 30 g pecorino romano, grated
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 13.8 g
- Carbohydrate
- 15.4 g
- of which sugars
- 11.3 g
- Fat
- 18.8 g
- of which saturates
- 5 g
- Fibre
- 4 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan over a medium heat, add the onions and mixed peppers, and cook for 15 minutes, stirring often, until soft.
- 2
Add the garlic and cook for 1 minute, then stir in the chopped tomatoes and simmer for 10 minutes.
- 3
Make four small wells in the mixture and crack an egg into each.
- 4
Cover and cook for 5-6 minutes until the whites are set but the yolks are still soft, or longer if you prefer them firmer.
- 5
Scatter with the pecorino to serve.
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