Peperonata with poached egg

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 344 Kcal, 14g Protein, 29g Carbohydrates, 19g Fat


  • Peperonata
  • oil for frying
  • 2 spring onion incl. green part, cut into thin rings, greens set aside
  • 600 g bell pepper (e.g. coloured peppers), thinly sliced
  • 350 g cherry tomatoes, halved
  • 400 g vine-ripened tomatoes, quartered
  • 0.5 tsp ground cumin
  • 1 pinch cayenne pepper
  • a little pepper
  • 0.5 tsp salt
  • Bread
  • 4 slices pagnol rustique artisanal
  • 2 tbsp olive oil
  • Poached egg
  • 1.5 litres water
  • 1 dl white wine vinegar
  • 4 fresh eggs
  • a little sea salt

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  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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