Amanda Laird: Piperade

Piperade. Photo / Babiche Martens

Serves 4

1 red capsicum
8 slices of free range streaky bacon
Olive oil
1 cup bread, cubed
1 garlic clove, finely chopped
8 free range eggs, beaten
2 Tbs chives, finely chopped
1 Tbs parsley, finely chopped
Salt and freshly ground black pepper

1 Grill the pepper over a flame until the skin is charred. Put into a paper bag to steam. After 20 minutes, peel off the skin, remove the seeds and slice.

2 Grill the bacon slices until crisp.

3 Heat 1 Tbs olive oil in a frying pan. Add the bread cubes, fry until golden and crisp then drain on baking paper.

4 Heat 3 Tbs olive oil in a pan. Add the garlic and red pepper then the eggs, chives and parsley. Cook gently for 3 minutes, stirring occasionally. Add the croutons, season and serve on individual plates with two rashers of bacon criss-crossed on each.