Pancetta & pepper piperade

• pancetta↗2 x 70g g

  pieces

• red onion↗1

  finely chopped

• peppers↗3

  1 each of green, red and yellow, deseeded and finely diced

• canned chopped tomatoes400g g
• tomato purée↗2 tbsp tbsp
• medium eggs↗4
• basil leaves↗small handful

  shredded

• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.

2. 2

   Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.

3. 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.