Roast peppers with eggs and parsley dressing recipe | Good Food
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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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Measuring spoon
- Saucepan
- Stove
- Colander
- Slotted spoon
- Serving platter
- Spoon
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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