BBC Good Food Magazine
150g jarred peppers
Romesco Blend the peppers with 1 garlic clove, a handful of almonds, 2 tbsp red wine vinegar, a large pinch of smoked paprika and 50ml olive oil to a thick paste. Use as a dip for veg crudités or toss with pasta.
Slice the peppers and mix with 400g can chopped tomatoes and 400g can chickpeas, drained. Tip into a frying pan, bring to a simmer and crack two
2 eggs over the top. Simmer for a few minutes until the eggs are set to your liking, then scatter with coriander.
Quick pepper bruschetta Slice the peppers, pile onto griddled toast and scatter with crumbled feta or shaved parmesan.