Dairy-free breakfast recipe for 4 people, takes only 30 mins; recipe has pancetta, red onion, pepper, chopped tomato, tomato puree, egg, basil leaf and crusty bread.
Pancetta & pepper piperade
Course: Dairy-free breakfast
Servings
4
servings
Prep time
10 mins
Ingredients
- Basil Leaf: small handful basil leaves, shredded
- Chopped Tomato: 400g can chopped tomatoes
- Red Onion: 1 red onion, finely chopped
- Pepper: 3 peppers, 1 each of green, red and yellow, deseeded and finely diced
- Egg: 4 medium eggs
- Tomato Puree: 2 tbsp tomato puree
- Pancetta: 2 x 70g packs pancetta pieces
- Crusty Bread: crusty bread, to serve (optional)
Directions
- Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
- Add the peppers, tomatoes and tomato puree to the pan and mix well. Season, cover and cook for 10-15 mins.
- 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.
