Roast peppers with ‘jammy’ eggs & almond & parsley dressing - Good Food Middle East

Ingredients

• 20g blanched almonds, chopped
• 1 small bunch of flat-leaf parsley, chopped
• 1 large garlic clove, finely chopped
• 1 tbsp white balsamic vinegar or sherry vinegar
• 7 tbsp extra virgin olive oil
• 8 medium eggs
• 250g roasted red peppers from a jar, drained and sliced into strips crusty bread, to serve