Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish – perfect for brunch or a midweek meal
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
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Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
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Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
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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.