Peperonata with poached egg

Peperonata with poached egg

Total: 45 Min. | Active: 45 Min.
vegetarian, lactose-free
Nutritional value / people: 344 kcal
, Fat: 19 g
, Carbohydrate: 29 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


oil for frying
2 spring onions incl. green parts, cut into thin rings, greens set aside
600g bell pepper (e.g. coloured peppers), thinly sliced
400g vine-ripened tomatoes, quartered
350g cherry tomatoes, halved
½tsp ground cumin
1pinch cayenne pepper
½tsp salt
a little pepper


4slices pagnol rustique artisanal
2tbsp olive oil

Poached egg

1 ½litres water
1dl white wine vinegar
4 fresh eggs
a little sea salt
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How it's done


Heat the oil in a frying pan, briefly sauté the onions, add the peppers and cook for approx. 5 mins. Add the tomatoes, season, cover and simmer for approx. 25 mins.


Spread the bread with oil, toast in the same frying pan until golden brown.

Poached egg

Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins. Remove, drain, serve on top of the peperonata, garnish with the reserved spring onion greens and fleur de sel. Serve with the bread.

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