2-Cage-free Farm Eggs
4 oz. Sweet Peppers
½ lb. Yukon Gold Potato’s
2 oz. Roasted Piquillo Peppers
2 Tbs. Tomato Paste
2-Tbs. Sherry Vinegar
Mise en place
Medium slice the potatoes.
Fine slice the Squash.
Peel and fine slice the onion then break each slice into onion strings.
Cut off the sweet pepper stems remove the seeds and finely slice.
Roughly chop the Piquillo Peppers.
Peel and finely slice the Garlic.
Roughly chop the Parsley including the stems.
Heat 1 Tbs. Olive Oil in nonstick oven safe pan. If your pan is not oven safe you will have to finish the vegetables in a baking dish. Cook the Potato rounds for 9 minutes.
Add the Sweet Peppers, Squash, and Onions to the pan and for 4 minutes and stir often.
Add the Tomato Paste and stir constantly for 2 minutes.
Add the Piquillo Peppers, Vinegar, Garlic, and ¼ cup of water. Season with Salt and Pepper cook 2 minutes. Then turn off the stove.
If your pan is not oven save transfer the cooked vegetables to a baking dish. Make 2 wells in the vegetables then crack an egg into each well. Season with Salt and Pepper. Then bake for 5 minutes in a 450 degree oven and you will end up with this.
Toast the Baguette Rounds slices for 8 minutes in the 450 degree oven.
There is enough for two servings.