
Baked eggs with peperonata
by Silvia Colloca
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
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
We also recommend this recipe:
Share the ingredient list
We also recommend this recipe: