- Yield: 6 Servings
- 1½ pounds mixed chiles and peppers (some hot, some sweet)
- ¼ cup extra virgin olive oil
- 2 garlic cloves, slivered
- 1 cup dry white wine
- ½ cup tomato sauce of your choice
- 2 sprigs fresh rosemary
- 2 bay leaves
- ½ teaspoon cracked black peppercorns
- 6 large eggs
- Kosher salt and freshly ground black pepper
How to Make It
- Seed and cut the chiles and peppers into small dice.
- Place the oil, chiles, peppers, and garlic in a Lodge 10-inch cast iron skillet, and sweat lightly over medium-low heat for about 3 minutes. Add the wine, and simmer for 5 minutes. Stir in the tomato sauce, rosemary, bay leaves, and cracked pepper. Simmer gently for 15 minutes, adding water to the level of the peppers if the sauce reduces too much before the peppers are tender. Check the mixture for seasoning. The peppers should be saucy but not soupy.
- Keeping the heat at medium-low, quickly crack the eggs into the pan, evenly spacing them. Lightly salt and pepper the tops of the eggs. Cover the pan, and cook the eggs 3 to 5 minutes, to whatever degree of doneness you prefer.