Peperonata with eggs and ham

I make this a lot because my daughter loves peperonata –when she was little she would always call it ‘red stuff’ and that name has stuck in our family. Make sure you cut the peppers finely and cook them slowly. The longer you cook peperonata, the better it tastes.

Serves 2 for brunch or supper


1 tbsp extra virgin olive oil
5 slices smoked ham, roughly torn
4 organic eggs
crusty sourdough bread, to serve

For the peperonata:
3 tbsp extra virgin olive oil
1/2 red onion, sliced
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
1 red chilli, seeded and sliced
1 garlic clove, sliced
1 x 400g can chopped tomatoes
1 tsp capers in vinegar, drained
sea salt and freshly ground black pepper


  • First make the peperonata. Heat the olive oil in a large frying pan over a medium heat. Add the onion and fry gently for 3–4 minutes until translucent, then stir in the peppers, chilli and garlic. Cook over a low heat for 20 minutes until the vegetables are softened, stirring occasionally.
  • Tip in the tomatoes. Increase the heat to medium and simmer gently for 10 minutes until the sauce has thickened. Season with salt and pepper and stir in the capers.
  • While the peperonata is simmering, prepare the ham and eggs. Heat the olive oil in a large frying pan over a medium heat, add the ham and fry for 2–3 minutes until lightly browned in places. Turn the heat down to medium-low and crack the eggs on top of the ham. Cook for a further 3–4 minutes until the eggs are cooked to your liking.
  • Spoon the eggs and ham on top of the pepperonata.Add a grinding of pepper and serve straight from the pan with some toasted sourdough bread.