200g |
brown onions, thinly sliced |
1 tablespoon |
salted capers, rinsed and drained well |
50g |
garlic cloves, peeled and thinly sliced |
200ml |
extra-virgin olive oil |
200g |
red capsicums, cut into strips |
200g |
green capsicums, cut into strips |
200g |
yellow capsicums, cut into strips |
100ml |
white wine |
200g |
cherry tomatoes |
1 bunch |
basil, leaves torn |
1 bunch |
flat-leaf parsley, leaves chopped |
|
red-wine vinegar or balsamic vinegar, if needed |
1 handful |
sorrel |
4 |
eggs |
|
toast, to serve |