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

Nutrition per serving

  • kcal 259
  • fat 15g
  • saturates 5g
  • carbs 13g
  • sugars 12g
  • fibre 5g
  • protein 15g
  • salt 1.3g


  • 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)


  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.

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