Peperonata Baked Eggs With Tapenade Toasts

This quick vegie main makes an easy dinner or a satisfying breakfast.

The ingredient of Peperonata Baked Eggs With Tapenade Toasts

• 2 tablespoons extra virgin olive oil
• 2 large red capsicums thinly sliced
• 1 large yellow capsicum deseeded thinly sliced
• 1 red onion halved thinly sliced
• 2 garlic cloves crushed
• 3 large ripe truss tomatoes finely chopped
• 2 teaspoons red wine vinegar
• 1 4 teaspoon brown sugar
• 1 3 cup fresh basil leaves torn plus extra to serve
• 4 eggs
• 8 slices baguette toasted
• olive tapenade to serve

The Instruction of peperonata baked eggs with tapenade toasts

• heat the oil in a frying pan over medium heat add red and yellow capsicum onion and garlic season well cook covered stirring occasionally for 12 minutes or until softened add the tomato cook covered stirring occasionally for 5 6 minutes or until tomato softens stir in the vinegar sugar and basil
• use a spoon to make 4 large indents in the capsicum mixture crack an egg into each indent reduce heat to low cook covered for 8 10 minutes for soft yolks or until cooked to your liking
• sprinkle with extra basil leaves spread toast with tapenade and serve with eggs

Nutritions of Peperonata Baked Eggs With Tapenade Toasts

calories: 340 097 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 29 grams carbohydrates
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calories: 17 grams protein
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