Wednesday, June 4, 2014

Poached Eggs With Peperonata

In continuing my breakfast recipes, which are predominately Paleo friendly; here's a really quick, easy, and delicious way to start the day; Poached Eggs With Peperonata. I must admit though, I didn't make the peperonata fresh this morning. It's leftovers from my roast pork dinner last night. Who'd have thought I'd have found a breakfast use from some leftover roast dinner.

Peperonata is a really tasty side dish, not to mention extremely healthy and low fat. Pairing it with my daily two poached eggs, really lifts my breakfast plate.


  • 2 eggs
  • 1 tsp of white wine vinegar
  • 1 red pepper
  • 1 yellow pepper
  • 1 white onion
  • 1 garlic clove
  • 4-5 basil leaves
  • 3 tomatoes
  • 1 tsp of olive oil
  • 1 tsp of tomato paste
  • Black pepper


  1. Slice the peppers into strips length ways
  2. Slice the onions in thin half moon shapes
  3. Crush the garlic clove and dice the tomatoes
  4. Put the olive oil in a frying pan and saute the onion and garlic and tomato paste
  5. Then add the peppers and the tomatoes
  6. Allow to stew for 8-10 minutes
  7. Season with black pepper and scatter the basil leaves,shredded, over the dish
  8. Put a saucepan of boiling water on the boil and add the vinegar and turn on a medium heat.
  9. When the water is at a rolling boil, crack an egg on a saucer and slide the egg into the water. Repeat with second egg
  10. Allow to simmer for four and a half minutes before removing.
  11. Place the peperonata on a serving plate and top with the two poached eggs.

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