Nicoise Piperade

Serves: 4 Prep Time: 10 mins Cooking Time : 30mins

2 tbsp olive oil
1 red onion, sliced
2 cloves garlic, finely chopped
3 red peppers and 3 yellow peppers, sliced into 1cm strips
3 plum tomatoes, cut into 8
4 bay leaves
2 tbsp capers
10 pitted black olives, cut in half
salt and freshly ground black pepper
4 medium size eggs


Heat the oil in a large heavy based frying pan.

Fry the onion and garlic until soft.

Add the peppers, tomatoes, bay leaves, capers, olives and seasoning to taste.

Bring to the boil then simmer gently for 30 minutes, until the vegetables are soft, but still have 'bite'. Add a little water if it becomes too dry.

Carefully crack the eggs on top of the piperade, and cook for 3-4 minutes with the lid on until the eggs are cooked.

Serve immediately.