Pancetta & pepper piperade

3 of 5-a-day basque recipe beginners brunch eggs recipe huevos rancheros nancy mcdougall vitamin c

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Source

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)

Method

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.