Roast peppers with ‘jammy’ eggs & almond & parsley dressing
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Roast peppers with ‘jammy’ eggs & almond & parsley dressing

By Diana Henry

Cook up a speedy lunch of roast peppers with soft eggs, served with an almond and parsley dressing. Enjoy with crusty bread

  • Prep:10 mins
    Cook:8 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 371
  • fat 32g
  • saturates 6g
  • carbs 4g
  • sugars 0g
  • fibre 1g
  • protein 17g
  • salt 0.3g

Ingredients

  • 20g blanched almonds, chopped
  • 1 small bunch of flat-leaf parsley, chopped
  • 1 large garlic clove, finely chopped
  • 1 tbsp white balsamic vinegar or sherry vinegar
  • 7 tbsp extra virgin olive oil
  • 8 medium eggs
  • 250g roasted red peppers from a jar, drained and sliced into strips crusty bread, to serve

Method

  1. Make the dressing by bashing the almonds, parsley, garlic and some seasoning together using a pestle and mortar. You want to create a slightly chunky mixture. Stir in the vinegar and the olive oil, bashing gently as you go. Taste for seasoning, bearing in mind that the dressing can be quite strong as you are pouring it over eggs.

  2. Boil a pan of water, add the eggs and cook for 7-8 mins. This will give you what some people call ‘jammy’ eggs – they are only just firm enough to be considered hard-boiled, and the very centre is still a little soft. Put the eggs in cold water, then peel them as soon as they’re warm enough to handle. Halve the eggs and arrange them on a serving plate. Season, then drape the peppers around the eggs and spoon the dressing over the top. Eat with some good crusty bread, while the eggs are still warm.

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