Pancetta & pepper piperade
- Preparation and cooking time
- Serves 4
Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish - perfect for brunch or a midweek meal
- STEP 1
Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
- STEP 2
Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
- STEP 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.