Pancetta & pepper piperade

Midweek meals shouldn’t be monotonous! Try this new recipe. Make it tonight!

The recipe is a good source of Vitamin C and lycopene, and includes 2 of the 5 daily required fruits/vegetable.

PER SERVING 259 kcals, protein 15g, carbs 13g, fat 15g, sat fat 5g, fibre 5g, sugar 12g, salt 1.3g

SERVES 4
DIFFICULTY EASY
PREP 10 mins
COOK 30 mins
GLUTEN FREE
Not suitable for freezing
2.6 to 2.9 EUR per serving

INGREDIENTS:
 
2 x 70g packs pancetta pieces
1 red onion, finely chopped
3 peppers, 1 each of green, red and yellow, deseeded and finely diced
400g can chopped tomatoes
2 tbsp tomato purée
4 medium eggs
small handful basil leaves, shredded
crusty bread, to serve (optional)

INSTRUCTIONS:

1 Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
2 Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
3 Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.