Baked eggs with peperonata by Silvia Colloca
Made with Whole peeled tomatoes
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
Easy
Ingredients
-
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 seeds and membrane removed, cut into strips
(red, yellow or green)
-
3
tablespoons
white balsamic vinegar
-
1
tablespoons
- 1+1/2 caster sugar, to taste
-
Salt flakes
-
4
eggs
-
leaves
Basil to serve
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Baked eggs with peperonata by Silvia Colloca: Method
- 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. Add the capsicum, vinegar, sugar and a pinch of salt and cook for 1–2 minutes, then pour in the crushed Mutti Peeled Tomatoes. Reduce the heat to low, cover with a lid and leave to stew gently for 20–25 minutes.
- 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. Turn off the heat, top with basil leaves.
