Pancetta & pepper piperade

Nutrition: per serving

• kcal259
• fat15g
• saturates5g
• carbs13g
• sugars12g
• fibre5g
• protein15g
• salt1.3g

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

1. Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
2. Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
3. 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.