Piperade with eggs

Ingredients for 4 servings:

• 2 large onions, red
• 750 g bell pepper(s), colored
• 3 garlic cloves
• 250 g tomatoes, pureed (passata)
• 2 handfuls of basil, fresh
• 4 large eggs
• 1 tbsp paprika powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Slimming World recipe

Halve and thinly slice the onions. Slice the bell peppers. Crush the garlic. Roughly chop the basil. Place the onions, bell peppers, garlic, and 2 tablespoons of water in a large, lidded pan. Cook over low heat for 15 minutes, stirring regularly, until the vegetables are tender. Remove the lid and increase the heat to medium. Stir in the passata and basil. Season with salt and pepper and bring to a boil. Make four wells in the vegetable mixture. Crack an egg into each well and season with paprika, salt, and pepper. Cover and simmer for 7 to 8 minutes, or until the eggs are cooked. Serve the piperade (a Basque dish) hot with salad.