Peperonata toast with jammy eggs & capers
Prep
10 mins
Cook
45 mins
Servings
1
Difficulty
Medium
This is one of those dishes I come back to again and again because it's so simple yet feels special enough for guests. The peperonata, a classic Italian stewed pepper and tomato mixture, comes together beautifully while you go about your day, and the whole thing takes just under an hour from start to finish. I love that peppers are packed with vitamin C for immunity, and honestly, the cost of these humble ingredients won't break the bank. Top it all with a jammy egg and briny capers for that perfect contrast of flavors and textures. Pure comfort on toast.
Ella x
Ingredients
- ¾ tbspextra virgin olive oil
- 1shallot(finely sliced)
- 100 gramsmixed peppers(mixed sweet peppers (such as bell or Romano), sliced)
- 1 clove/sgarlic(finely sliced)
- 100 gramsvine tomatoes(tomatoes, roughly chopped)
- ½ tspred wine vinegar
- 1 small handful/sbasil(soft herbs (such as basil, oregano or parsley), leaves roughly chopped)
- 1british blacktail free range medium eggs(medium free range egg)
- ½ tbspnonpareille capers(drained)
- 1 slice/ssourdough bread(sourdough, to serve)
Detail level
Instructions
- 1
Set a large saucepan over a medium heat. Add ½ tbsp oil, the shallot, peppers and a pinch of salt; cook for 15-20 minutes, stirring occasionally, until they soften with no colour. Add the garlic and cook for another 2-3 minutes until fragrant, then add the tomatoes. Cover and simmer for 15-20 minutes, stirring occasionally and gently pressing the tomatoes so they break down. Stir through the vinegar and herbs; season.
- 2
Meanwhile, set a small saucepan of boiling water over a high heat, then boil the egg for 6½ minutes. Put the remaining ¼ tbsp oil in a small frying pan over a medium-high heat and fry the capers for 5 minutes until crispy. Use a slotted spoon to transfer to a sheet of kitchen paper, reserving the oil. Toast or grill the sourdough.
- 3
Pile the peperonata onto the bread, then top with the halved egg, a scattering of capers and a drizzle of the caper frying oil. The peperonata will keep in the fridge for up to 5 days.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Dark chocolate, chilli & salted pretzel slice
This is one of my favourite ways to use up a jar of chocolate sauce and create something that tastes far more impressive than it actually is. The magic happens when dark chocolate meets a hint of smoky chilli and the irresistible crunch of salted pretzels, all wrapped up in a simple sponge. Dark chocolate is packed with antioxidants, so you can feel a little virtuous with each bite. What I love most is that this comes together in just 15 minutes of prep and 40 minutes in the oven, making it perfect for when friends drop by unexpectedly. It's basically a one bowl wonder that never fails to impress.
Minted bean & burrata salad
Creamy burrata, sweet broad beans and fresh mint make for a brilliant summertime combo. Serve with crusty bread to mop up the delicious juices.
Reviews
Sign in to write a review.