Jamie Oliver’s Peperonata Coddled Eggs Recipe offers a delightful blend of sweet peppers, onions, and gently cooked eggs, all served over toasted bread. This budget-friendly dish is not only quick to prepare but also bursting with flavor, making it an excellent choice for breakfast, brunch, or a light dinner. Embracing the essence of Italian-inspired cooking, this recipe utilizes simple ingredients to create a satisfying meal.
Peperonata Coddled Eggs Recipe by Jamie Oliver
Ingredients
- ½ a fresh red chilli
- olive oil
- 3 cloves of garlic
- ½ a bunch of fresh basil (15g)
- 500g frozen peppers
- 1 onion
- 1 x 400g tin of quality plum tomatoes
- red wine vinegar
- 4 free-range eggs
- 4 slices of sourdough bread
- 15g feta cheese
Instructions
Cook the Vegetables
- Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat. Slice the chili (deseed it if you prefer less heat), peel and finely chop 2 cloves of garlic, then chop the basil stalks, reserving the leaves for later. Add these ingredients to the pan and stir in the frozen peppers. Peel and finely slice the onion, then add it to the pan. Season with a pinch of sea salt and black pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add Fresh Basil
- Tear most of the basil leaves and toss them into the pan, saving a few small leaves to garnish later. Stir everything together and let the basil wilt into the mix.
Prepare the Tomatoes
- Push the cooked peppers and vegetables to one side of the pan. Add the tomatoes to the empty side and use your spoon to break them apart. Once broken down, mix the tomatoes into the peppers. Add a splash of vinegar, stir, and allow the mixture to simmer for about 10 minutes, or until it slightly thickens, stirring occasionally.
Coddle the Eggs
- Create 4 small wells in the sauce, then crack one egg into each well. Season the eggs with a pinch of salt and pepper. Cover the pan and cook on low heat for around 5 minutes or until the eggs are cooked to your preference (5 minutes should give you runny yolks).
Additional Step-by-Step recipe Instructions
Toast the Bread
While the eggs are cooking, preheat a griddle pan over high heat until it begins to smoke. Peel the remaining garlic clove, cut it in half, and rub the cut sides onto your bread slices. Once the bread is lightly charred on both sides, remove it from the pan.
Serve
To assemble, place each slice of toasted bread on a plate. Spoon some of the peperonata and a coddled egg onto each slice. Crumble feta cheese over the top and scatter the reserved small basil leaves for a fresh finish. Serve immediately and enjoy this flavorful, comforting dish!
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People Also Ask
What is peperonata?
Can I use different types of peppers for this recipe?
Yes, you can use a mix of red, yellow, and green bell peppers to add color and variety to the dish. Each type contributes its unique sweetness and flavor.