Skillet Baked Eggs with Red Peppers, Tomato and Pancetta
I had put together a quick sauce the night before for “pizza night”, and had a few leftover toppings to use. I slow roasted the peppers, but I’ll give you the quick and easy version.
- 2 eggs
- 1 red pepper, sliced thinly
- 1 red onion, sliced thinly
- 2 cups of tomato sauce, or 1 can of diced tomatoes plus a half cup of chopped herbs (I had sage in my sauce, but extra cilantro would be better)
- 1/2 cup roughly chopped cilantro
- 3 or 4 slices of pancetta
- 1/2 tsp nutmeg
- A pinch of chili flakes
- 1 tbsp brown sugar
- Juice of half a lemon
- Salt, pepper and olive oil
Toss the red peppers, onion, nutmeg, salt, and chili in some olive oil in an oven proof skillet. Cook for about 5-7 minutes, stirring occasionally, until they start to get soft. Add the cilantro and sugar, mixing in, before adding the tomato sauce and lemon. Cook for about 5 more minutes until it’s reduced slightly, then lay in strips of the pancetta so it’s half poking out of the sauce. Bake for 10 minutes at 200C / 375F.
Remove from the oven and crack the eggs into 2 holes (don’t break one like I did!), season with a bit of salt and pepper, then bake for 4-5 more minutes. Serve with fresh bread, or just dig in.