CARAMELISED ONION & CAPSICUM STRATA

PREP + COOK TIME 50 MINUTES (+ STANDING) SERVES 4

2 tablespoons olive oil

2 medium brown onions (300g),

sliced thinly

3 teaspoons finely chopped

fresh rosemary

8 free-range eggs

2 cups (500ml) milk

1/3 cup (50g) finely grated pecorino

cheese or parmesan

4 pieces drained roasted red capsicum

(170g), sliced thinly

2 tablespoons smoked almonds,

chopped coarsely

500g wholemeal sourdough bread, torn 500g cherry truss tomatoes

¼ cup loosely packed fresh basil leaves

1 Preheat oven to 200°C/180°C fan. 2 Heat half the oil in a large frying pan over medium-high heat; cook onion, stirring, for 15 minutes or until onion caramelises. Add rosemary; cook, stirring, for

1 minute or until fragrant.

3 Whisk eggs, milk and half the cheese in a large jug. Combine caramelised onion, capsicum and almonds in a medium bowl. Layer bread and onion mixture among four 2-cup (500ml) shallow ovenproof dishes. Pour egg mixture over bread layers; sprinkle with remaining cheese. Stand for 20 minutes.

4 Bake for 25 minutes or until just set, golden and puffed.

5 Meanwhile, cut tomatoes into four clusters; place on an oven tray, drizzle with remaining oil. Roast for the last 10 minutes of strata cooking time or until skins start to split.

6 Serve strata topped with roasted tomatoes and basil.

SERVING SUGGESTION

Serve with a mixed garden salad.