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Roquito® Spiced Eggs with Peppers, Tomatoes and Ham on Toast

by Alex Mackay

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Total Cooking Time: 25 minutes
Serves: 2 (can easily be doubled for 4 adults, or if you have smaller kids small just add an egg and a piece of toast or ham for each of them)

•3 Roquito® Peppers, finely chopped
•1 medium onion, peeled and thinly sliced
•1 orange, red or yellow pepper, de-seeded and thinly sliced
•2 tablespoons extra virgin olive oil
•400g tin of chopped tomatoes
•2 large eggs
•4 thick slices of farmhouse loaf
•2 slices of cooked or cured ham
•A few chives (optional), thinly sliced
•Salt and caster sugar

How to cook it:
1.Preheat your oven to 200c/Fan 180c/Gas6
2.Put half of the Roquito® Peppers into a shallow, oven proof pan with the onion, orange pepper and the olive oil. Add 4 tablespoons of water. Cover and then soften over a high heat for 5 minutes
3.Add the tinned tomatoes, bring to the boil then simmer for 5 minutes
4.Season to taste with salt and sugar
5.Break the eggs into the sauce, sprinkle over the remaining chopped roquito then pop the pan into the oven for 6-7 minutes for eggs that are just set
6.Toast the bread, put the ham on top then spoon the eggs and sauce onto plates Scatter the chopped chives over the top and serve
Prep Ahead: The tomato, pepper and Roquito® mixture will keep for a couple of days in the fridge and can also be frozen, I often make double and freeze half for an evening when I’ve got no time to cook.

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