Pancetta & Pepper Piperade
Nutrition per serving
| Calories | 354 kcal |
| Protein | 12.6 g |
| Carbs | 11 g |
| Fats | 27.8 g |
| Saturated Fat | 9.5 g |
| Monounsaturated Fat | 1.7 g |
| Polyunsaturated Fat | 1 g |
| Sugars | 5.4 g |
| Fiber | 3.3 g |
| Sodium | 840 mg |
Ingredients
| Pancetta | |
| Red Bell Pepper (capsicum) | |
| Chopped Tomatoes (canned) | |
| Yellow Bell Pepper (capsicum) | |
| Basil Leaves | |
| Green Bell Pepper (capsicum) | |
| Tomato Puree | |
| Egg(s) | |
| Red Onion | |
| Black Pepper |
Preparation
1. Finely chop onion.
2. Deseed and Finely chop the peppers.
3. Roll basil leaves and finely slice.
Cooking
1. Heat a small frying pan over medium heat, add the onion and pancetta and cook for about 5 minutes until onion is slightly tender.
2. Add peppers, tomato purée, tomatoes, a pinch of salt (optional) and pepper and stir to combine. Bring to a boil, lower heat, cover and simmer for 10 minutes.
3. Make a well in the centre of the mixture and break an egg into it. Continue to cook for 4-5 minutes or until egg sets.
4. Serve with a sprinkle of basil.