PANCETTA & PEPPER PIPERADE

Pancetta & pepper piperade image

Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish - perfect for brunch or a midweek meal

Provided by Good Food team

Categories Breakfast, Brunch, Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

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Ingredients

2 x 70g packs pancetta pieces
1 red onion , finely chopped
3 peppers , 1 each of green, red and yellow, deseeded and finely diced
400g can chopped tomatoes
2 tbsp tomato purée
4 medium eggs
small handful basil leaves , shredded
crusty bread , to serve (optional)

Steps:

Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
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.

Nutrition Facts : Calories 259 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium