Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Pancetta & pepper piperade

Contains pork – recipe is for non-Muslims only
Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish - perfect for brunch or a midweek meal

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 259
  • Carbohydrates 13
  • Saturated Fat 5
  • Sugar 12
  • Protein 15
  • Fat 15
  • Fibre 5
  • Salt 1.3

Nutrition per serving

  • Calories 259
  • Carbohydrates 13
  • Saturated Fat 5
  • Sugar 12
  • Protein 15
  • Fat 15
  • Fibre 5
  • Salt 1.3

Ingredients

  • 2 x 70g packs pancetta pieces
  • 1 red onion, finely chopped
  • 3 peppers, 1 each of green, red and yellow, deseeded and finely diced
  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 4 medium eggs
  • small handful basil leaves, shredded
  • crusty bread, to serve (optional)

Method

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

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

  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.

Suggested recipes from this collection...