Baked eggs with peperonata by Silvia Colloca | Mutti Recipe

Ingredients

• 1 cup Mutti Peeled Tomatoes (crushed)
• 3 tablespoons extra-virgin olive oil
• 4 golden shallots, thinly sliced
• 2 cloves garlic skin on, bashed with the back of a knife
• 5 capsicums seeds and membrane removed, cut into strips (red, yellow or green)
• 3 tablespoons white balsamic vinegar
• 1 tablespoons - 1+1/2 caster sugar, to taste
• Salt flakes
• 4 eggs
• leaves Basil to serve