2 large red capsicums
1 medium vine-ripened tomato, diced
3 tablespoons olive oil
1 clove garlic, crushed
1-2 tablespoons lemon juice
1-2 teaspoons harissa or to taste
1 tablespoon chopped flat-leaf parsley
sea salt and freshly ground pepper
4 veal bratwurst sausages, halved lengthwise
8 very fresh, free-range eggs
1 large ball mozzarella in whey, drained and sliced
handful of rocket leaves
Preheat the oven to 200°C.
Put the capsicums in a roasting dish and cook until tender. Cool, then peel, seed and slice.
Tomato salsa: Combine all the ingredients in a bowl and season.
Preheat the grill until hot. Grill the sausages until cooked and keep warm.
Heat an ovenproof, non-stick sauté pan with a little olive oil and break in the eggs. Season with sea salt and cook until the whites are just set but the yolks are still runny. Cover with slices of mozzarella and place the pan under the grill until the cheese just melts. This won’t take long if using fresh mozzarella.
To serve: Arrange the capsicums on serving plates and top with two eggs. Spoon over the tomato salsa and garnish with rocket leaves. Serve immediately.