Eggs pipérade with crusty bread

Ingredients:

• 1 red onion, sliced 
• 1 red pepper, sliced 
• 1 yellow pepper, sliced 
• 2 cloves garlic, crushed 
• Glug olive oil 
• 1-2 tsp (5-10ml) sugar or xylitol 
• 2 Tbsp (30ml) red wine vinegar 
• Butter, for frying 
• 8 jumbo free-range eggs, whisked 
• Buttered toast, for serving 
• Handful basil leaves, for serving 

Method

1. Sauté onion, peppers and garlic in oil until soft. 
2. Add sugar and vinegar, and cook to reduce. 
3. Heat butter in a non-stick pan. 
4. Cook eggs by carefully folding until just set. 
5. Serve eggs with pipérade on toast, scattered with basil. 

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