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

Name: 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

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Cook up a speedy lunch of roast peppers with soft eggs, served with an almond and parsley dressing. Enjoy with crusty bread.

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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