Baked eggs on light pepper stew

Ingredients

For 1 serving

• Eggs2
• Bell peppers150 g
• Onion40 g
• Chopped tomatoes80 g
• Extra virgin olive oil1 teaspoon
• Basil3 g
• Whole wheat bread1
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C; wash the pepper, remove the stem, seeds and membranes and cut into strips; peel the onion and slice thinly.
2. Heat the oil in a frying pan over medium-low heat, add the pepper and onion, cover and braise for 10 minutes, stirring now and then, until soft.
3. Add the chopped tomatoes and salt and cook uncovered for 5 more minutes, until thick.
4. Transfer to a small baking dish, make two hollows, crack an egg into each and bake for 10 minutes, until the whites are set and the yolks still soft.
5. Finish with torn basil and serve with the wholemeal bread.