Ciambotta

Stewed onions, peppers, tomatoes and potatoes.

Source: Rachel Roddy (The Guardian)

Feeds 2

Ingredients

• 1 onion, sliced
• 2 peppers (yellow and red), sliced
• 1 clove of garlic, sliced
• Half a small red chili, chopped (or a pinch or dried chili flakes)
• 1 large potato, peeled and cut into wedges
• 500g tomatoes, diced (or a tin of drained plum tomatoes)
• 3-5 tbsp good olive oil
• A few basil leaves, sliced
• Salt and pepper
• 2 eggs (optional)

Method

1. Heat the oil in a large saucepan over a low heat and add the onion and peppers, along with a good pinch of salt.
2. Cover and allow to cook gently for about 10 minutes, or until soft.
3. Add the tomatoes, chili, garlic and potato.
4. Cover again and continue to cook for another 30 minues.
5. Remove the lid and stir in the basil. Allow to cook uncovered for another 10 minutes.
6. Serve with a drizzle of good olive oil and top with a fried or poached egg. Some feta is nice too.