PEPERONATA WITH FRIED EGGS (for four)
5 tablespoons 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)
crushed red pepper flakes
¼ cup capers, drained
¼ cup white wine vinegar
2 tablespoons chopped fresh flat leaf parsley
4 large eggs
crusty bread, for serving
freshly ground black pepper
1.Heat 1 tablespoon 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.
2. Add 2 tablespoons of the oil to the skillet and set over high heat. Add 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.
3. Add the remaining 2 tablespoons 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.
from Christine Burns Rudalevige, Fine Cooking Magazine, August/September, 2017