for 4 person

Peperonata

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

Bread

4 slice	pagnol rustique artisanal
2 tbsp	olive oil

Poached egg

1 ½ litre	water
1 dl	white wine vinegar
4	fresh eggs
a little	sea salt

How it's done

Peperonata

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.

Bread

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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