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)
Preparation:
Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
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.
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