Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish – perfect for brunch or a midweek meal
Prep:10 mins
Serves 4
2 x 70g packs pancetta pieces1 red onion, finely chopped3 peppers, 1 each of green, red and yellow, deseeded and finely diced400g can chopped tomatoes2 tbsp tomato purée4 medium eggssmall handful basil leaves, shreddedcrusty bread, to serve (optional)
STEP 1Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.STEP 2Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.STEP 3Make 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.
