Yummy roasted peppers with baked eggs Ingredients1 large fresh pepper, washed, halved, seeds removedOlive oil, for drizzling8 sun-dried tomatoes, finely chopped2 teaspoons of harissa pasteA handful (approximately 20g) fresh baby spinach, roughly chopped2 eggs, preferably free-range or organicSmall handful of fresh basil leaves, finely shreddedMethodPreheat the oven to 180C/gas mark 4. Put the pepper halves on a baking tray, drizzle with a little olive oil and roast for 10 minutes.Meanwhile, mix the tomatoes and harissa paste together in a medium-size bowl. Add the spinach and combine. Season with salt and pepper.Remove the peppers from the oven. Spoon the tomato and spinach mixture into the peppers. Use the spoon to make a well in the centre, break an egg slowly over the top of each half (take care not to let the egg spill over).Return to the oven and bake for 16 to 18 minutes, until the egg yolk is cooked as you prefer it.Sprinkle over a little shredded basil before serving.Serves 1.From Cook. Nourish. Glow. By Amelia Freer (Penguin) ..