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Pancetta & pepper piperade

Pancetta & pepper piperade

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Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal259
fat15g
saturates5g
carbs13g
sugars12g
fibre5g
protein15g
salt1.3g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, September 2014

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Overall rating

Rating: 4 out of 5.9 ratings
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