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Piperade
( SERVES 4 )

Photo by Babiche Martens

5.0 / 5 FROM 1

1	Red capsicum
1	Olive oil, (to fry)
8 slices	Streaky bacon, (free range)
1	Garlic clove, (finely chopped)
1 cup	Bread, (cubed)
8	Eggs, (beaten)
2 Tbsp	Chives, (finely chopped)
1 Tbsp	Parsley, (finely chopped)
1	Salt & freshly ground pepper, (to season)

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