Jamie's £1 Wonders & Money-Saving Meals
By Jamie Oliver
30 mins
Not Too Tricky
serves 4
Recipe From
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Ingredients
olive oil
½ a fresh red chilli
3 cloves of garlic
½ a bunch of fresh basil (15g)
500g frozen peppers
1 onion
1 x 400g tin of quality plum tomatoes
red wine vinegar
4 free-range eggs
4 slices of sourdough bread
15g feta cheese
Method
- Place 2 tablespoons of olive oil in a large non-stick frying pan on a medium-high heat. Slice the chilli (deseed if you like), peel and finely slice 2 cloves of garlic, then finely chop and add the basil stalks (reserving the leaves). Stir in the frozen peppers, peel, finely slice and add the onion, add a pinch of sea salt and black pepper and cook for 10 minutes, or until softened.
- Tear most of the basil leaves into the pan, reserving any small pretty leaves in a bowl of cold water.
- Push the peppers to one side of the pan, then tip the tomatoes into the empty side so you can easily break them up with your spoon. Mix the tomatoes into the peppers, add a splash of vinegar and cook for 10 minutes, or until slightly thickened, stirring occasionally.
- Make 4 wells in the sauce, then crack eggs into each one and season with a pinch of salt and pepper. Cover and cook on a low heat until the eggs are cooked to your liking (about 5 minutes for runny yolks).
- Meanwhile, preheat a griddle pan on a high heat, until smoking. Peel the remaining garlic clove and cut in half. Rub the bread with the cut sides of garlic, then lightly char on both sides.
- To serve, spoon some peperonata and a coddled egg onto each slice of bread, crumble over the feta and scatter over the reserved baby basil leaves.
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