Peperonata Eggs

Peperonata EggsI just recently learned what peperonata was – although apparently I`ve made it before, as a pizza topping among other things, and just didn`t know what it was called!  But the inspiration for this recipe was a twist on fried eggs, which I made for breakfast on the weekend.  I had tomatoes from our garden sitting out which had just ripened – I had waited weeks, trying to come up with something interesting to do with fried green tomatoes and sort of forgot about them, not thinking they would ever ripen.  But they did!  I actually meant to put the tomatoes in the peperonata, but forgot.  They were great sprinkled on top though, it added a nice texture to the dish.  It turned our surprisingly delicious and impressive-looking considering how little work was involved.  My only complaint is that I left the eggs a bit too long and the yolks were hard while I prefer mine runny.  Still a tasty healthy breakfast and nice change from the usual!

Perperonata Eggsolive oil
1/2 red pepper, diced
1 small red onion, diced
1 potato, cooked and diced
small handful of brussels sprouts, halved (granted, these are not a traditional peperonata ingredient, but they worked quite well!)
salt and pepper to taste
1/2 cup grated cheddar cheese
4 eggs
1 medium tomato, chopped

1. Heat oil in a pan over medium heat. Add peppers, onions, potatoes and brussels sprouts and saute until softened and starting to brown. Sprinkle with oregano, salt and pepper.

2. Sprinkle grated cheese over top and break four eggs into the pan.

3. Put the pan in the oven at 400 for about 10 minutes or until eggs are done. Remove from oven and top with diced tomatoes.

Serves 2.

Peperonata Eggs

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