Peppers and onions need a little bit of time to sink down and get saucy, but with this sheet pan method, you get to walk away. Fry a few eggs at the end, for a quick protein pairing.
What You Get
Pitted Castelvetrano olives
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 45 minutes
Preheat the oven to 450°F. Line a baking sheet with parchment or foil.
Seed and slice the peppers into quarters or strips. Remove the tops from the cherry tomatoes. Thickly slice half of the red onion, reserving the rest for another use. Smash and peel 4 or 5 cloves of garlic. Drain the olives. Pile the peppers, tomatoes, red onion, garlic, and olives on the prepared pan, drizzle with ¼ cup olive oil, season with salt, and toss to coat. Roast until tender, 30 to 35 minutes.
Toward the end of roasting, slide the baguette into the oven to warm, 5 minutes. Pick a couple of handfuls of parsley, toss the stems, and coarsely chop the leaves.
When the vegetables are ready, stir them to burst some of the tomatoes and create a thick, jammy texture. In a nonstick frying pan over medium heat, warm 1 tablespoon olive oil. Add the eggs and fry until done to your liking, 3 minutes for sunny-side up.
Heap the peperonata on plates and top with the fried eggs. Sprinkle with the chopped parsley and flaky salt, grind with pepper, and serve warm, with torn baguette for dipping.