Red Pepper and Egg Toasts
ready in 1 hr
Heat the oil in a pot and fry the onion. Add the peppers and season with salt and ground black pepper. Simmer the vegetables on a low heat for around 35 minutes, stirring regularly.
Grill the bread.
Beat the eggs, season with salt, ground black pepper and two pinches of piment d’espelette. Stir in the vegetables.
Melt the butter in a pan and add the egg mixture. Turn the heat up high and make and omelette.
Remove the omelette from the pan, roll it up and slice. Serve the slices on the grilled bread.