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.
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: 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.
- Serve baked eggs with peperonata.
