NATURE’S bounty

Peperonata with poached eggs and paprika potatoes

I love this recipe with boiled potatoes, but as they are so versatile, roasted or mashed would also be nice. If roasting, coat them with the paprika before putting in the oven. If using mashed, spoon the paprika oil over the mash before serving.

½ cup (120ml) neutral oil, plus more for the peppers
¼ tsp chilli flakes (optional)
1 large onion (230g), cut into thin slices
3 garlic cloves, minced
1½ tsp salt
1 tbsp (15g) tomato paste or ¼ cup (60g) roasted cherry tomatoes
340g crushed tomatoes or some sort of liquidy canned tomato product
4 red, yellow, or orange capsicums (680g), cut into strips
910g potatoes, about 230g per person
2 tbsp smoked, sweet, and/or hot paprika
½ bunch parsley (¾ cup), roughly chopped
2 litres water
¼ cup1 egg per person