1 Red Pepper
15 Almonds
1 Clove of Garlic
1/8 Red Chilli
2 Spring Onions
Juice of 1 Lemon
1tsp Balsamic Vinegar
2tsp Olive Oil
Salt & Pepper
Chop the red pepper into slices and place on a baking tray, drizzle with olive oil.
Season with salt and pepper and roast in the oven for 15 minutes on 180c.
Meanwhile, chop the garlic, chilli and spring onion.
Blitz the almonds in a food processor/ blender until ground.
Once the red pepper has softened add it to the blender with the nuts, spices and spring onion.
Pour in the oil, balsamic vinegar and squeeze in the lemon. Blitz.
Once smooth, pour the mixture in a pan and cook on a low heat.
Spoon over your poached eggs and enjoy.
Tip: this sauce also tastes great served with a fish or vegetable dish.