Panzanella with boiled eggs, peppers and basil

Ingredients

For 1 serving

• Bread70 g
• Tomatoes2
• Bell peppers0.5
• Red onion0.3
• Eggs2
• Extra virgin olive oil10 g
• Red wine vinegar1 tablespoon
• Basilto taste
• Saltto taste

Contains: gluten, eggs, sulphites,

In season: July – September

Method

1. Bring a small pan of water to the boil, gently lower in the eggs with a spoon and cook them for 9 minutes from when the water returns to the boil; cool them in cold water.
2. Meanwhile cut the bread into pieces of about 3 cm and soak it for 5 minutes in a bowl of cold water with the vinegar, until softened; squeeze it out firmly with your hands and crumble it.
3. Wash the tomatoes and peppers. Cut the tomatoes into pieces of about 2 cm; remove the stalk, seeds and white pith from the pepper and dice it; thinly slice the red onion.
4. In a large bowl combine the bread, tomatoes, pepper and onion; dress with the olive oil and salt, add the torn basil and toss.
5. Peel the eggs, cut them into wedges and arrange them on top of the panzanella.