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Peperonata with poached egg
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 344
  • Fat about 19g
  • Carbohydrates about 29g
  • Protein about 14g
This is needed
This is needed for 4 people
  • 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
  • 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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And that's how it's done
And that's 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.