Eggs Peperonata

Eggs Pepperonata

On Sundays brunch is my favorite meal. I usually make eggs and bacon but I wanted to make something vegetarian. I had just read a recipe for peperonata from chef Theo Randall, you can see the original here.

The more I read the recipe the more I liked the idea. I also liked the idea of baking eggs in the peperonata sauce. I made a couple of editions as you can see below.

I loved the Italian flavors but added Shaoxing rice wine for more depth.


The rain was pouring down outside and I decided to make a topping using feta cheese and a few cashew nuts to make it extra filling, I have to keep my energy levels up in order not to get too cold!


Eggs Peperonata

preparation time 10 minutes 

cooking time 10 minutes + 10-15 minutes 

serves 2


  • 1/2 large red pepper, chopped
  • 1 onion, chopped
  • 1 clove of garlic, peeled and chopped fine
  • 1 tin of plum tomatoes
  • 2 tsp capers
  • 1 tbsp Shaoxing Rice Wine
  • 1 tsp Rice wine vinegar
  • 1 tsp honey
  • 2 good pinches of crushed chilli or 1 fresh, chopped fine
  • 1/2 white roll, day old bread is perfect, cubed
  • 4 eggs
  • oil for cooking
  • salt & pepper to taste


  • 100 gr or 3.5 oz feta cheese
  • a small handful of cashew nuts
  • olive oil

Heat oil in a frying pan and pan fry the onion and garlic until soft and translucent, a couple of minutes. Add the pepper and pan fry for another minute.

Add the plum tomatoes, capers, rice wine vinegar and the Shaoxing rice wine. Let it simmer for a few minutes. Add the bread. It will thicken the sauce and let it simmer for another five or so minutes. Taste with salt and pepper.

Make the garnish, crumble the feta cheese and cashew nuts.


Feta cheese and cashew nuts


Drizzle with olive oil and place under the grill.

Once the sauce has thickened crack the eggs into the pepperonata. Let it simmer until the eggs are cooked, sprinkle with feta cheese, cashew nuts and serve with fresh bread.


eggs pepperonata


Eggs Pepperonata


I loved the flavors. The Shaoxing rice wine added depth to the dish, the bread added richness and the eggs were delicious. The dish was filling, it took us back to Italy and sunny days, a perfect way to kick off a Sunday.


I am bringing this to Angie’s Fiesta Friday, it was too good not to share, happy Fiesta Friday!










11 Responses to “Eggs Peperonata”
  1. Yum! As you know, I’m a huge fan of baked eggs, yours look fab! And some nice different flavours from my usual 🙂

  2. This dish looks so delicious and warming! My daughter is a vegetarian, and I am always looking for good egg recipes so she can get her protein. I will definitely keep this in mind!

    • petra08 says:

      hi Jenny
      Oh I hope you make it. It is so satisfying and lovely with a chunk of bread to mop up the last of the pepperonata! 🙂

  3. chefkreso says:

    I could see this as a rich breakfast idea 😀 would’ve loved to have had it today..

  4. Ooo this looks yummy I love baked eggs

Check out what others are saying...
  1. […] Ich habe eine Pfefferonata für den Fisch gemacht, das Rezept finden Sie hier . […]

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