First roast your peppers. Rinse and dry and bake at 200 °C for about 20 minutes (or until softened and the skins start to colour). Remove from the oven and let them rest in a sealed bag or container to steam, this step will loosen up the skin and it will be easier to peel them. Peel carefully and remove the seeds then chop the peppers roughly and dress with salt, chili (optional), the crushed garlic clove, balsamic vinegar, chopped parsley and a glug of extra virgin olive oil. Set aside to intensify the flavour.

Get the tomato sauce going by sweating the thinly sliced onion in olive oil with a pinch of salt. Add a few leaves of basil to infuse the flavour and gently fry for 5 minutes. Now add the tomatoes, season with salt and add the Grana Padano rind. Simmer for about 20 minutes covered with a lid and mix gently every now and then, until it is reduced and flavourful.

Remove the rind and the cooked basil and add a few spoonfuls of marinated roast peppers. Bring back to a gentle simmer and carefully drop one egg at the time into the pot, making sure there is enough distance between them. Now cover with the lid and cook very gently for about 5 minutes, so that the egg whites cook, and the yolks stay soft.

Only now, turn off the heat and season the eggs with a touch of salt and pepper and sprinkle with the grated Grana Padano Riserva. Cover again with the lid and leave to rest for a minute to melt the cheese.

Garnish with fresh basil leaves, drizzle with extra virgin olive oil and enjoy with crusty bread.