Ingredients (2 ppl)

- 1 white spanish onion
- 2 Red Peppers
- 2 cloves garlic
- 400ml tomato passata
- thyme
- pepper
- bay leaves x 4

1) Slice the onions half moon shaped.
Crush the garlic and slice it, then sauté with some extra virgin olive oil and add the sliced peppers.
Put the fire on high heating and stir the mix till start to caramelise.
Add the tomato passata, and season it with a pinch of salt, pepper and paprika.

2) Transfer the mix in a deep baking tray and add the bay leaves.
Cook it in a preheated oven at 180c for 35minutes.
Add a pinch of sugar and some raw extra virgin olive oil.

3) Serve on a toasted sourdough bread slice with two poached eggs.

Our kitchen uses ingredients that are locally sourced & consciously produced, composed with gratitude & a worldly twist.

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TripKitchen&Bar is a Walk In Restaurant.
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