Sicilian Pepper & Olive Bruschetta with Egg

(Serves 4)

Ingredients

Salsa

• 1 Jar Polli Roasted Peppers 285G, sliced
• ½ red onion, very finely sliced
• 2 tablespoon Polli Capers in Wine Vinegar
• ½ cup Polli giant pitted olives, roughly chopped
• 2–3 tablespoon Colavita Red Wine Vinegar
• 1 teaspoon sugar
• Colavita Mediterranean Extra Virgin Olive Oil 750ML
• Sea salt
• Cracked black pepper

Bruschetta

• 4 thick slices rustic bread
• 2 garlic cloves
• Colavita Mediterranean Extra Virgin Olive Oil 750ML
  

To Finish

1. 4 medium boiled eggs
2. Parmareggio | Grana Padano - 10 months 150G, finely grated
3. Flat-leaf parsley, chopped
4. Cracked black pepper
5. Colavita Mediterranean Extra Virgin Olive Oil 750ML

Method

1. Combine roasted peppers, red onion, capers and olives in a bowl.
2. Add red wine vinegar, sugar and a generous amount of olive oil. Season lightly with salt and black pepper.
3. Let the salsa sit for 15–20 minutes so the flavours soften and mingle.
4. Toast or grill the bread until deeply golden.
5. Rub generously with raw garlic while still hot and drizzle with olive oil.
6. Boil eggs for 7 minutes, then cool slightly and peel.
7. Spoon the Sicilian salsa over the bruschetta.
8. Top with halved eggs, Parmesan, parsley and cracked black pepper.
9. Finish with another drizzle of olive oil.