Peppers and eggs – Gourmet Traveller

Ingredients

• 1 tbsp olive oil
• 6 mixed capsicum (yellow, red or orange) seeds discarded, thinly sliced
• 2 tbsp extra-virgin olive oil, or to taste
• 1 tbsp white wine vinegar, or to taste
• 1 tbsp capers in salt, rinsed and drained
• 1 garlic clove, very thinly sliced on a mandolin
• 4 eggs, at room temperature
• 1 large handful of basil leaves, torn
• Crusty bread and anchovy fillets, to serve