Peperonata w/Poached Eggs and Paprika Potatoes

Name: Peperonata w/Poached Eggs and Paprika Potatoes
Cuisine: Italian
Ingredients: 2 lb (910 g) fingerling or Yukon gold potatoes, about ½ lb (230 g) per person; 2 lb (910 g) fingerling or Yukon gold potatoes, about ½ lb (230 g) per person; 4 red, yellow, or orange bell peppers (24 oz | 680 g), cut into strips; 4 red, yellow, or orange bell peppers (24 oz | 680 g), cut into strips; 4 red, yellow, or orange bell peppers (24 oz | 680 g), cut into strips; 12 oz (340 g) crushed tomatoes or some sort of liquidy canned tomato product; 12 oz (340 g) crushed tomatoes or some sort of liquidy canned tomato product; 1 Tbsp (15 g) tomato paste or ¼ cup (60 g) roasted cherry tomatoes; 1 egg per person; ¼ cup (60 ml) cheap vinegar; 2 quarts (2 L) water; ½ bunch parsley (1.2 oz | ¾ cup | 34 g), roughly chopped; 2 Tbsp (14 g) smoked, sweet, and/or hot paprika; 2 Tbsp (14 g) smoked, sweet, and/or hot paprika; 2 Tbsp (14 g) smoked, sweet, and/or hot paprika; 1½ tsp (9 g) salt; 1 Tbsp (15 g) tomato paste or ¼ cup (60 g) roasted cherry tomatoes; 1 large onion (½ lb | 1 cup | 230 g), cut into thin slices; 3 garlic cloves (0.6 oz | 21 g), minced; ½ cup (120 ml) neutral oil, plus more for the peppers; ¼ tsp (1 g) chili flakes (optional); ½ cup (120 ml) neutral oil, plus more for the peppers

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Peperonata is the base recipe here and can be turned into a million different things. It also freezes very well, so consider making a huge batch and freezing until the next season. I love this recipe with boiled potatoes, but as potatoes are so versatile, roasted or mashed would also be nice. If roasting, coat the potatoes with the paprika before roasting. If using mashed, spoon the paprika oil over the mash before serving.

Ingredients

Europe
Italy
Stew
Main course
Vegetarian
Brunch
Breakfast
Gluten-free
Mediterranean

Ingredients

Method