PEPERONATA AND GOAT’S CURD BAKED EGGS

Makes 4 2 tbsp rapeseed oil 2 red onions, peeled and finely sliced Sea salt 2 red Romano peppers 150g cherry tomatoes 5 piquillo peppers, drained 2 tbsp sherry vinegar Pinch of brown sugar Freshly ground black pepper 80g goat’s curd, or other soft goat’s cheese 4 medium eggs To garnish: A few flowery herb tops (optional)