Fried eggs on toast with grilled peppers and aioli
Spice up your brunch game and top toasts with fried eggs, sweet peppers, creamy aioli and a sprinkling of green chilli. Tip: swap the toast for warm naan breads to take this dish to the next level.
Is a classic brunch dish more your style? See our recipe for avocado, bacon and fried eggs on toast.
3 halved and deseeded mixed sweet peppers
1½ tbsp oil
1 sliced green chilli
1 tsp nigella seeds
4 medium free-range eggs
8 tbsp ready-made aioli (from large supermarkets)
4 tbsp soured cream
4 slices of toast
Watercress, to serve
Heat a grill or griddle pan over a medium-high heat. Toss the peppers with 1 tbsp oil and a sprinkle of salt, then grill/griddle for 5 minutes on each side until lightly charred and softened. Meanwhile, heat ½ tbsp oil in a frying pan over a medium heat and fry the green chilli for 2 minutes until golden at the edges, then add the nigella seeds. Transfer to a bowl.
Return the frying pan to the heat and fry each egg until crisp and cooked to your taste. Mix the aioli in a bowl with the soured cream and season with salt and pepper.
Spoon the mix over each of toast, top with 1-2 pieces of charred pepper and a fried egg, then scatter with the green chilli mix and watercress to serve.