Peperonata w/Poached Eggs & Paprika Potatoes: serves 4

from Ruffage

1/2 cup neutral oil, plus more for the peppers

1/4 tsp chili flakes (optional)

1 large onion, thinly sliced

3 garlic cloves, minced

1 1/2 tsp salt

1 tbsp tomato paste or 1/4 cup roasted cherry tomatoes

12 oz crushed tomatoes or any liquidy canned tomatoes

4 red, yellow, and/or orange bell peppers, cut into strips

2 lb fingerling or Yukon Gold potatoes, about 1/2 lb per person

2 tbsp smoked, sweet, and/or hot paprika

1/2 bunch parsley, roughly chopped

2 quarts water

1/4 cup cheap vinegar

1 egg per person

 

1) To make the peperonata, in a medium Dutch oven or pot, heat a glug (2 tbsp) of neutral oil. Add the chili flakes to bring out their flavor. When they are fragrant, add the onion, garlic, and 1/2 tsp salt and reduce the heat. Gently cook the onions until soft, scraping up any brown bits. Add the tomato paste and fry with the onions. Add the crushed tomatoes and peppers and bring to a boil. Reduce to a simmer and let stew until the peppers are tender and the liquid is reduced and silky, 25-35 minutes. (This may also be done in the oven if you already have it on, though it will take a bit more time.)

2) Boil the potatoes in salted water until fork-tender. Drain and allow to cool. (Potatoes may be roasted or mashed if you prefer.)

3) Toast the paprika in a small frying pan. When fragrant, remove from heat, add 1/2 cup of oil, and allow to steep for 10 minutes or so. Toss the potatoes with the paprika oil and parsley. (If mashed, drizzle over top.)

4) Combine the water, vinegar, and remaining 1 tsp of salt in a saucepan and bring to a simmer.

5) Crack the egg into a bowl, slip the egg into the water, and poach until the whites are set but the yolk is soft. Lift the egg out of the water with a slotted spoon and check for doneness (whites should be firm).

6) Dish up the potatoes, top with the eggs and then the peperonata, and serve.