Peperonata with poached egg
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Cooking tools:
- Skillet
- Chef's knife
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- Slotted spoon
- Stove
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- Toaster
- Spoon
- Paper towel
- Kitchen timer
Ingredients
- 4 slices pagnol rustique artisanal
- 4 fresh eggs
- 2 spring onions incl. green parts
- 350 g cherry tomatoes
- 600 g bell pepper
- 400 g vine-ripened tomatoes
- 2 tbsp olive oil
- 1 dl white wine vinegar
- 1 pinch cayenne pepper
- a little sea salt
- ½ tsp ground cumin
- a little pepper
- ½ tsp salt
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