Sylvia Colloca’s baked eggs with peperonata

Sylvia Colloca’s baked eggs with peperonata

Made with Mutti Whole peeled tomatoes

Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.

cooking sketch 50 min (COOK TIME: 50 min)

cooking sketch Easy

2-4 people


  • 1 cup Mutti Peeled Tomatoes, crushed
  • 3 tablespoons Extra Virgin Olive Oil
  • 4 golden shallots, thinly sliced
  • 2 cloves garlic , skin on, bashed with the back of a knife
  • 5 capsicums, cut into strips (red, yellow or green)
  • 3 tablespoons white balsamic vinegar
  • 1.5 tablespoons caster sugar, to taste
  • 4 eggs
  • Salt flakes
  • Basil to serve
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Sylvia Colloca’s baked eggs with peperonata: Method

  1. Heat the olive oil in a large heavy-based frying pan over medium heat and cook the shallots and garlic for 2–3 minutes, or until the shallots have softened and the garlic smells fragrant.
  2. Add the capsicum, vinegar, sugar and a pinch of salt and cook for 1–2 minutes, then pour in the crushed Mutti Peeled Tomatoes.
  3. Reduce the heat to low, cover with a lid and leave to stew gently for 20–25 minutes.
  4. Remove the lid and increase the heat to medium–high. Taste for salt and adjust accordingly. Crack the eggs into the pan and then cook for 3-4 minutes.
  5. Turn off the heat, top with basil leaves and serve in the pan.

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