Quick & Easy

Pepperonata With Kippers And Eggs


A deliciously colourful breakfast or brunch idea

Prep time:10 mins

Cook time:8 mins

Serves: 2


  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 1 small red and yellow capsicum, cut into strips
  • 1 tomato, chopped
  • 1 tablespoon chopped fresh parsley
  • 4 slices ciabatta bread, toasted
  • 200g can John West Kipper Fillets in Brine, drained
  • 2-4 eggs, cooked to your liking


Step 1

Heat oil in a non stick frypan and cook onion and capsicum over medium heat for 4-5 minutes, stirring occasionally until well softened. Add tomato and cook for a further 1-2 minutes. Remove from heat and stir in parsley.

Step 2

Top ciabatta with cooked capsicum mixture, John West Kippers and eggs. Serve immediately.

Tasty Tip!

Add finely chopped red chilli to capsicum mixture for extra ‘heat’.

Pepperonata With Kippers And Eggs
Average user rating:
  • 5

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