Serves 2 for brunch or supper
- 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
- 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