Pancetta and Black Peppa Piperade

Breakfast, RuPaul's Drag Race UK, RuPaul's Drag Race UK 4, TV, TV Recap

Previously on Drag Race UK the top four were tasked with their final, epic challenge for the crown. Writing and recording verses on a Ruple mega mix and performing it live on the mainstage alongside their fallen sisters Just May, Starlet, Copper – yep, it’s happening – Sminty, Baby, Le Fil, Dakota and Pixie. After a cheeky kiki with Ru and Michelle, obvi. Despite all four of the dolls killing the final challenge and serving stunning looks on the runway, the judges decided the final lip sync would be a two horse race and as such, kept Danny and Cheddar to fight for the crown and eliminated Jonbers alongside the iconic, lip sync assassin Peppa.

While I was heartbroken to miss out on one final lip sync from Peppa, I understand why the judges kept the final two around given their track records were so evenly matched. That being said, it didn’t make losing Peppa any easier.

Peppa exploded out of the gate in the very first episode, giving an iconic entry, an artistic photoshoot and perfection on the runway. And while she landed in the bottom a couple of times, she was never really bad, leading me to question whether Ru just wanted to see her turn out another show just like Alan and myself.

After shooing Jonbers away to finish off his pity burger, I pulled Peppa in for a hug and thanked her for not just being an icon, but also for gracing us with her presence. Because that honestly feels like the only appropriate way to react to seeing her perform. As such we laughed, held each other tight and toasted her run with a piping hot Pancetta and Black Peppa Piperade.

This little basque brunch number almost is almost the personification of Peppa herself, a little bit fiery with surprises dotted throughout – pancetta, in this case – and ultimately a positively lovely way to spend your time. Though instead of watching her perform, you eat.

Enjoy!

Pancetta and Black Peppa Piperade
Serves: 2.

Ingredients
olive oil
200g pancetta, cut into strips
1 red onion, diced
1 green capsicum, diced
1 red capsicum, diced
1 yellow capsicum, diced
800g can diced tomatoes
2 tbsp tomato paste
salt and pepper, to taste
4 eggs
¼ cup basil leaves, shredded
crusty bread, to serve

Method
Heat a small lug of olive oil in a deep frying pan or dutch oven and cook the pancetta and onion for about 10 minutes, or until the onion is soft and the pancetta crisp. Add the capsicums, tinned tomato and tomato paste with a good whack of salt and pepper. Bring to the boil, reduce heat to low and simmer for about 15 minutes, or until it has started to reduce slightly.

Make 4 wells in the stew and crack an egg in each. Cover and cook for 5 minutes or so, or until the whites are set and the yolks are to your liking. Sprinkle the basil over the top and serve immediately. Before devouring alongside a tonne of bread, because duh!


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