Potato & Zucchini Rosti with Peperonata

Bring a saucepan of salted water to the boil.

Peel and dice the potatoes into small pieces.

Dice the zucchini and carrot into small pieces.

Add the potatoes to the water. Boil until just tender.

Julienne the red and yellow capsicum and half of the red onion.

Finely chop the garlic and the remaining red onion.

Halve the cherry tomatoes.

Add 1/3 of the olive oil to a frying pan and heat over medium heat.

Add the zucchini and carrot and cook until tender.

Heat 1/2 the remaining olive oil in a seperate saucepan.

Add the capsicum and sliced red onion to that pan and cook until tender, adding a splash of water to help soften quicker.

Reduce the heat to medium-low and cook the capsicum and red onion mixture, stirring occassionally, for 5-10 minutes.

Add the finely chopped garlic and red onion to the carrot mixture and cook until the onion has softened.

Add the cherry tomatoes to the capsicum mixture.

Continue to cook until the capsicum is very tender and then stir in the red vinegar.

When the potatoes are tender drain them and add back into the same saucepan over low heat.

Mash the potato and season with salt and pepper.

Add the carrot and zucchini mixture to the mash potato and mix thoroughly.

Shape the potato mixture into patties and set aside.

Bring a saucepan of water to the boil and add the white vinegar.

Heat the remaining olive oil in the frying pan.

Add the potato rosti to the frying pan and fry until crisp and golden on the outside.

Transfer the peperonata to the serving plates.

Top with the potato rosti.

Swirl the boiling water to create a gentle vortex.

Delicately crack in the egg(s) in the middle of the boiling water and allow it to poach to your liking.

Scoop out the egg(s) with a slotted spoon and serve atop the potato rosti and garnish with basil leaves.