Peperonata Coddled Eggs Recipe by Jamie Oliver

Total Time 30

Servings 4 people

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.

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.

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.

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).

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.

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!