Browse All Recipes

Peppers and eggs

Quick recipes by Gourmet Traveller

By Lisa Featherby
  • Serves 4
  • Print
Peppers and eggs
For nice, neatly centred yolks, stir the eggs for a minute when you first add them to the water.


  • 1 tbsp olive oil
  • 6 mixed capsicum (yellow, red or orange) seeds discarded, thinly sliced
  • 2 tbsp extra-virgin olive oil, or to taste
  • 1 tbsp white wine vinegar, or to taste
  • 1 tbsp capers in salt, rinsed and drained
  • 1 garlic clove, very thinly sliced on a mandolin
  • 4 eggs, at room temperature
  • 1 large handful of basil leaves, torn
  • Crusty bread and anchovy fillets, to serve


  • 1
    Heat a large wide saucepan or deep frying pan
    over high heat, add oil, then capsicum and sauté
    until capsicum is tender and turns golden brown
    (3-5 minutes). Remove pan from heat, cover with
    a lid and set aside for capsicum to steam and
    soften (5-10 minutes). Add extra-virgin olive oil,
    white wine vinegar, capers and garlic to
    capsicum, season to taste and toss to combine.
  • 2
    Meanwhile, bring a saucepan of water to a
    simmer over medium-high heat, add eggs and
    cook to your liking (7 minutes for medium yolks).
    Drain and refresh under cold water to stop the
    cooking, then set aside in cold water, and peel
    and halve when ready to serve.
  • 3
    To serve, divide capsicum mixture among
    plates, top each portion with a halved egg, drizzle
    with pan juices and scatter with basil. Serve with
    crusty bread and anchovies.
  • undefined: Lisa Featherby