Fried eggs on toast with grilled peppers and aioli

Method

1. Heat a grill or griddle pan over a medium-high heat. Toss the peppers with 1 tbsp oil and a sprinkle of salt, then grill/griddle for 5 minutes on each side until lightly charred and softened. Meanwhile, heat ½ tbsp oil in a frying pan over a medium heat and fry the green chilli for 2 minutes until golden at the edges, then add the nigella seeds. Transfer to a bowl.
2. Return the frying pan to the heat and fry each egg until crisp and cooked to your taste. Mix the aioli in a bowl with the soured cream and season with salt and pepper.
3. Spoon the mix over each of toast, top with 1-2 pieces of charred pepper and a fried egg, then scatter with the green chilli mix and watercress to serve.