Pancetta & pepper piperade
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 x 70g packs pancettapieces
- 1 red onionfinely chopped
- 3 peppers1 each of green, red and yellow, deseeded and finely diced
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 4 medium eggs
- small handful basil leavesshredded
- crusty breadto serve (optional)
Nutrition: per serving
- kcal259
- fat15g
- saturates5g
- carbs13g
- sugars12g
- fibre5g
- protein15g
- salt1.3g
Method
step 1
Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
step 2
Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
step 3
Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.
