Peperonata Baked Eggs Considering Tapenade Toasts

This curt vegie main makes an easy dinner or a satisfying breakfast.

The ingredient of Peperonata Baked Eggs Considering Tapenade Toasts

• 2 tbsp new virgin olive oil
• 2 large red capsicums thinly sliced
• 1 large yellow capsicum deseeded thinly sliced
• 1 red onion halved thinly sliced
• 2 garlic cloves crushed
• 3 large ripe truss tomatoes finely chopped
• 2 tsp red wine vinegar
• 1 4 tsp brown sugar
• 1 3 cup open basil leaves torn help extra to promote
• 4 eggs
• 8 slices baguette toasted
• olive tapenade to foster

The Instruction of peperonata baked eggs considering tapenade toasts

• heat the oil in a frying pan over medium heat amass red and yellow capsicum onion and garlic season well cook covered stirring occasionally for 12 minutes or until softened build up the tomato cook covered stirring occasionally for 5 6 minutes or until tomato softens protest in the vinegar sugar and basil
• use a spoon to make 4 large indents in the capsicum mixture crack an egg into each indent shorten heat to low cook covered for 8 10 minutes for soft yolks or until cooked to your liking
• sprinkle like further basil leaves improve toast when tapenade and minister to in the manner of eggs

Nutritions of Peperonata Baked Eggs Considering Tapenade Toasts

calories: 340 097 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 29 grams carbohydrates
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calories: 17 grams protein
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