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Peperonata with Fried Eggs
Servings: 4
Peperonata, a mix of cooked sweet peppers, is often served as part of antipasti.
Here, it’s topped with an egg and served with crusty bread to mop it all up.
Ingredients
- 5 Tbs. olive oil; more as needed
- 4 medium red, yellow, or orange bell peppers, thinly sliced lengthwise (about 6 cups)
- 1 medium bulb fennel, trimmed, cored, and thinly sliced lengthwise (about 4 cups)
- 1 medium sweet onion, halved and thinly sliced lengthwise (about 3 cups)
- Kosher salt
- Crushed red pepper flakes
- 1/4 cup capers, drained
- 1/4 cup white-wine vinegar
- 2 Tbs. chopped fresh flat-leaf parsley
- 4 large eggs
- Crusty bread, for serving
- Freshly ground black pepper
Preparation
- Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over high heat. Add about one-third each of the peppers, fennel, and onion and a pinch each of salt and pepper flakes. Cook, stirring occasionally, until the vegetables soften slightly but still have some crunch, about 4 minutes. Transfer to a bowl. Repeat two more times with the remaining vegetables, adding more oil as needed.
- Add 2 Tbs. of the oil to the skillet and heat over high heat. Add the capers and fry, stirring occasionally, until the buds pop open and become crisp, 2 to 2-1/2 minutes. Transfer to the bowl. Add the vinegar to the skillet off the heat; with a wooden spoon, scrape up any brown bits on the bottom of the pan and pour them and the vinegar into the bowl. Add the parsley to the bowl and toss to combine.
- Add the remaining 2 Tbs. olive oil to the skillet and fry the eggs over medium heat as you like them. Serve the peppers with the eggs and some crusty bread. Season to taste with salt and pepper.