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
- 1Heat 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.
- 2Meanwhile, 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.
- 3To 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.