I love baked eggs but if you make your own sauce from scratch and bake it in the oven it can take a bit of time. This is a bit of a cheats version, but absolutely packed with flavor. It makes for a quick, yummy and healthy breakfast – or lunch or dinner!
It combines a quick home-made piperade (an onion, tomato and pepper kinda relish) with poached eggs. Make sure you have all you ingredients out and ready to go before you start cooking as it all comes together pretty quickly.
- Olive oil
- 4 baby peppers – Coles has these great “Vine sweet minicaps – baby capsicums” that are perfecto for this!
- 1/2 Spanish onion, sliced
- 1 rasher of smokey bacon or pancetta
- 1 clove of garlic, crushed
- 15 grape or cherry tomatoes, quartered
- 1 tsp of sugar
- 1/2 tbs capers
- 1 tablespoon of balsamic vinegar
- 2 eggs
- Basil, to serve
- Place a pot of water on the stove and bring to the boil.
- Meanwhile, heat olive oil in a fry pan over a medium heat. Add the peppers, onion and bacon and cook for 5-10 minutes, stirring often, until the onions are softened, the peppers have started to blister and the bacon has started to crisp up.
- Add the garlic and cook for another minute.
- Add the tomatoes and cook until they start to break apart and it begins to look like a sauce.
- Add the sugar and the capers, season to taste and allow the sauce to cook on a low heat while you cook the eggs. Season
- By now the water should be boiling. Turn down the heat so the water is gently simmering.
- Crack the eggs into a bowl, then stir the water to create whirlpool and gently add the eggs to the water.
- Cook the eggs until the white is set but the yolk is still running.
- While the eggs are cooking place the balsamic vinegar into the frypan and stir to deglaze. Then take the sauce of the heat and place in a bowl.
- When the eggs are cooked take them out with a slotted spoon and place them on top of the sauce.
- Add basil