Italian Egg Bread Bowl

01Method

1. 1

   Heat the oven to 180°C and line a baking tray with parchment paper.

2. 2

   With a serrated knife, cut about 1 inch off the top of the loaf. Hollow out the inside, leaving roughly a 3/4-inch thick shell. Place the shell on the prepared tray, drizzle the interior with olive oil, and season. Bake until lightly crisp, about 10 minutes, then cool on a wire rack. Preheat the grill/broiler.

3. 3

   Warm 2 tablespoons of olive oil in a large skillet over high heat. Add the sausage, breaking it apart with a spoon, and cook until golden brown. Transfer to a paper-towel-lined plate.

4. 4

   Add the onion and both bell peppers to the same skillet; cook, stirring occasionally, until tender, about 4 minutes. Lower the heat slightly, then stir in the chillies, cooked sausage, parsley, and basil. Add the eggs along with two-thirds of the provolone, stirring continuously until the eggs just begin to set, under 1 minute.

5. 5

   Spoon the egg mixture into the bread shell and scatter the Parmesan and remaining provolone over the top. Broil until the cheese is melted and bubbling and the eggs are just set, about 3 minutes. (A cake tester inserted into the centre should come out clean.)

6. 6

   Move to a cutting board, allow to rest for 1–2 minutes, then cut into 4 to 6 wedges and serve.