I am heading away for the weekend for some R&R with my family in Brisbane. I am not taking the laptop and might enforce a technology freeze on myself for the three days. Lets see how I go… will probably last 2 minutes.

The weekend is nearly here and it’s a great time to slow your morning routine down. I like to turn breakfast into brunch at least once a week. This peppers and eggs recipe is a great one for mixing things up. Perfect as a his and hers breakfast or a nice dish to share at a brunch gathering. I have two brunch events coming up with friends in the next couple of weeks. Really looking forward to it. Spring and Summer, sun soaked, mornings with friends and food… can’t beat it.

Weekend Brunch Peppers and Eggs

1 teaspoon olive oil
1 medium onion
1 clove garlic
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 teaspoon smoked paprika
2 large red peppers (capsicums)
4 free range organic eggs
salt and peper

Peel and finely slice the onion and saute in a frypan with the olive oil over a very low heat for 15 minutes.
Make sure that the temperature is very low so that the onions cook very slowly (this allows for a sweeter taste).
Peel and crush the garlic and add to the pan stirring for a further 5 minutes over the low heat.
Add the seeds and paprika to the pan and allow to fragrance over the low heat for 5 minutes.
Remove the seeds and stalk from the peppers and slice thinly.
Add the slices to the pan, keeping the temperature low, and stir gently.
Cover with a lid and stir occasionally until the peppers are very soft (around 30 minutes).
If the peppers get dry and start to stick to the bottom of the pan add a small amount of water, 1 tablespoon at a time.
create 4 wells in the cooked peppers and crack an egg into each.
Allow the eggs to firm slightly on the stove before placing the pan under the grill to finish cooking the eggs.
Garnish with fresh herbs and season with salt and pepper.
Serve as it is or with your favourite toast.