Serves 2 for brunch or supper

Ingredients:

• 1 tablespoon extra virgin olive oil
• 5 slices smoked ham, roughly torn
• 4 organic eggs
• crusty sour dough bread

For the peperonata

• 3 tablespoons extra virgin olive oil
• 1/2 red onion, sliced
• 1 red pepper, seeded and sliced finely
• 1 yellow pepper, seeded and sliced finely
• 1 fresh red chilli, seeded and sliced
• 1 garlic clove, sliced
• 1 x 400 g can chopped tomatoes
• 1 teaspoon small capers in vinegar, drained
• sea salt and freshly ground pepper

Method:

• First make the peperonata. Heat the olive oil in a large frying pan on a medium heat.
• Add the onion and gently fry for 3-4 minutes until translucent, then stir in the peppers, chilli and garlic
• Cook on a low heat for 20 minutes until the vegetables are softened, stirring occasionally
• Tip in the tomatoes. Increase the heat and simmer gently for 10 minutes until the sauce has thickened.
• Season with salt & pepper and stir in the capers.
• While the peperonata is simmering, prepare the ham and eggs. Heat the olive oil in a large frying pan on a medium heat, add the ham and fry for 2-3 minutes until lightly browned in places.
• Turn the heat down to medium-low and black the eggs on top of the ham. Cook for a further 3-4 minutes until the eggs are cooked to your liking.
• Spoon the eggs and ham on top of the peperonata. Add a grinding of pepper and serve straight from the pan with some crusty sour dough bread

Recipe by Theo Randall and photo by Martin Poole