Egg Pepper Rings with Veggie Compote
Egg Pepper Rings with Veggie Compote
18 minutes
Meat and Poultry
Ingredients
- 1 red pepper
- 1 yellow pepper
- 2 tablespoons Fustini's Gremolata olive oil
- 1 large carrot, coarsely grated
- 1/2 pint cherry or grape tomatoes, quartered
- 1 garlic clove, finely chopped
- 1/2 cup fresh parsley, roughly chopped
- 8 large eggs
- 1 tablespoon Fustini's Tuscan Spice blend
- Kosher salt & freshly ground black pepper
- 8 slices smoked Gouda cheese (optional)
- 4 toasted English muffins (optional)
Directions
- Slice each pepper into 4 1/2-inch thick rings. Dice the remaining peppers and transfer to a medium bowl.
- Heat 1 tablespoon of olive oil in a large nonstick sauté, pan over medium heat. Add pepper rings and cook until they begin to soften and turn golden brown, 3-4 minutes per side.
- Meanwhile, in a bowl, toss diced pepper, carrots, tomatoes, and garlic with the remaining olive oil and a pinch of salt and pepper, then fold in fresh parsley.
- Crack 1 egg into the center of each pepper ring and sprinkle with spice blend, salt, and pepper to taste. Cover and cook until the whites are set, (4-5 minutes for soft yolks.)To serve, place a slice of cheese on 1/2 of a toasted muffin, and top with an egg pepper ring and veggie compote.
Woo hoo! Can’t wait to cook again with your Porcini Olive Oil – I have missed having it in my pantry, as I especially enjoy it with veggie pasta dishes.
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