Hot pepper caponata baked eggs

Instructions

1. Step 1

   Heat the oven to 220C/200C fan/gas 7. Tip the aubergine, red pepper, red onion and olives into a bowl, then sprinkle over 1 tsp fine sea salt and 2 tbsp olive oil. Stir to coat, then spread out onto a baking sheet. Bake in the oven for 30-35 mins, tossing every 10 mins.

2. Step 2

   Meanwhile, gently heat the remaining olive oil in a deep, ovenproof frying pan, then add the garlic and sizzle for 1 min. Next, add the aci biber salçasi to the pan (add an extra tablespoon if you like it hot) and fry for 2-3 mins, stirring constantly so it doesn’t stick to the pan. Add the passata, mix well, then gently simmer for 5 mins to reduce the sauce a little.

3. Step 3

   When the vegetables are roasted, stir half through the tomato-pepper sauce, then scatter the other half over the top. Make 4 wells in the vegetables, then crack an egg into each one. Crumble over the feta, then simmer for 3-4 mins until the eggs just start to turn white at the edges. Transfer the pan to the hot oven and bake for 6-10 mins, or until the egg whites are set and the yolks are cooked to your liking.

4. Step 4

   Meanwhile, mix together the capers, balsamic vinegar and sugar in a small bowl until the sugar has dissolved. Remove the baked eggs from the oven, drizzle over the caper-vinegar garnish along with the dill and serve with flatbreads or grilled sourdough.