- 3 eggs
- 60g goat’s cheese
- 4 slices sourdough
For the pepperonata:
- 1 onion
- 1 clove garlic
- 1⁄2 red chilli
- 1 sprig thyme
- 1⁄2 tablespoon smoked paprika
- 1⁄2 tablespoon sweet paprika
- 125g chopped tomatoes
- 250g roast red peppers, sliced
- 125ml water
For the dukkah:
- 10g hazelnuts
- 5g pistachios
- 10g almonds
- 5g cumin seeds
- 5g coriander seeds
- 5g sesame seeds
1 To make the pepperonta, dice the onion, garlic and chilli. Pull the thyme leaves. Heat a drop of oil in a pot and sweat the onion mix down for 10 minutes, until soft. Add the paprika and salt. Add the chopped tomatoes, peppers and water. Bring to the boil, then simmer for one hour.
2 To make the dukkah, roast all the nuts together in the oven and toast the seeds on a pan. Once cool, roughly chop the nuts and add the seeds. Place in an airtight container until needed.
3 Preheat the oven to 180oC/gas mark 4 and place a tray of hot water in the bottom to create some steam in the oven.
4 Place the warm pepperonata sauce in a 20cm cast iron pan, make three wells in the sauce and crack the eggs into each. Place the dish into the oven and cook for 10-12 minutes, until the eggs are cooked through but yolks still soft.
5 Take the dish out of the oven, crumble the goat’s cheese on the top and flash under the grill just to melt the cheese slightly. Sprinkle with dukkah, toast the sourdough and serve immediately.
Check out more delicious vegetarian breakfast options from Two Boys Brew below:
Photography Credit: Brian Clarke, assisted by Harry Weir
- This is a great sharing dish to throw into the oven. Just make sure you put the tray of hot water in the oven to create the steam, as otherwise you end up with cooked yolks and uncooked egg whites.
- The pepperonata is also great with pasta or as a base for pizza. It keeps in the fridge for 7-10 days if you wanted to make extra.