A Fathers Day Brunch

Baked Eggs with Piperade and Sorrel

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A Father's Day Brunch

26 Jul 2017 | Olivia Fleetwood

Why not celebrate dad this Father's Day with a long, lazy brunch? We've taken inspiration from one of our favourite foodie dad's, Mike McEnearney, with this delicious baked eggs recipe from his latest book Real Food by Mike, yum! 

This is a traditional Basque dish made with lots of different capsicums (bell peppers). It’s fantastic not just with eggs for breakfast, but also as a side for any meat or fish dish. A nice twist is to add a couple of anchovies to the piperade before it goes in the oven, or serve it with a couple of rashers (slices) of streaky bacon. If you can’t find sorrel, use baby English spinach and add a squeeze of lemon juice when serving, to replicate the sharp flavour of sorrel.

Serves 4

Ingredients 

200 g brown onions, thinly sliced
1 tablespoon salted capers, rinsed and drained well
50 g garlic cloves, peeled and thinly sliced
200 ml extra-virgin olive oil
200 g red capsicums (bell peppers), cut into strips
200 g (green capsicums (bell peppers), cut into strips
200 g yellow capsicums (bell peppers), cut into strips
100 ml white wine
200 g cherry tomatoes
1 bunch basil, leaves torn
1 bunch flat-leaf (Italian) parsley, leaves chopped
red-wine vinegar or balsamic vinegar, if needed
1 large handful sorrel
4 eggs
toast, to serve

Method

In a large saucepan over medium heat, sweat the onion, capers and garlic in the oil until translucent. Add the capsicums and wine and cook down slowly for 5 minutes to a glaze. Add the tomatoes and stew slowly over a low heat for 20–30 minutes to form a thick sauce. Add the herbs and remove the pan from the heat. Season with salt and freshly ground black pepper. If you find the piperade a little sweet, you can acidulate it with red-wine vinegar or balsamic vinegar.

Preheat the oven to 150°C (300°F).

Transfer the piperade to a large, heavy-based ovenproof frying pan over medium heat – or divide it between four smaller frying pans for individual portions – and fold through the sorrel. Crack in the eggs and bake until the white is cooked but the yolk is lovely and runny. Serve with some toast.

Medicinal Benefits

Capsicums (bell peppers) have plenty of vitamin C antioxidants; these boost the immune system and help neutralise free radicals. They also contain vitamin A, which keeps skin healthy, and potassium, which balances body fluids and helps maintain low blood pressure.

Sorrel is rich in iron, essential for ferrying oxygen around the body and keeping the extremities replenished and healthy. Eggs have more health benefits than I can possibly fit on a page: vitamin B2 to help convert food into energy, vitamin B12 for producing red blood cells, vitamin A for good eyesight, and vitamin E for preventing tissue and cellular damage.

This recipe is extracted from Real Food by Mike, written by Mike McEnearney, photography by Alan Benson. We've also included this delicious recipe in the latest issue of First Pages that can be found in cafes and bookshops all around Australia. You can view an online version of First Pages here