This recipe for Baked Eggs Pepperonata is very versatile. You can eat it for brunch or supper and it makes a great weekend breakfast.

Pepperonata is a Mediterranean dish that has been around for centuries and will never go out of fashion. Luscious bell peppers of all colours and tomatoes really fire up the healthy value of the stew and the addition of eggs is inspired. It is nutritionally fabulous as well as being low fat and low calorie.

Preparation time: 10 minutes

Cooking Time: 40 minutes

Serves: 4

Energy: 250 calories per serving

Equipment:

Non-stick pan
Shallow ovenproof dish
Ingredients:
3 medium peppers of any colour
4 medium tomatoes
1 medium onion
2 eggs
2 cloves garlic
1 tablespoon olive oil
Salt and pepper

Directions:

Preheat the oven to 190°C

Slice the peppers and remove the seeds and pith

Skin the tomatoes and chop into a small dice (or use canned tomatoes)

Peel and crush the garlic

Peel and slice the onion

Heat the oil in a non-stick pan and fry the onions and garlic until lightly brown – take care not to burn the garlic

Stir in the peppers and tomatoes and cook for 15 minutes stirring occasionally

Season to taste

Tip the mixture into the shallow dish and make two “nests” for the eggs

Break the eggs into the nests

Bake in the oven for 15-20 minutes until eggs are as set as you want them to be

Serve at once