Reprinted from Blue Apron
Though these colorful vegetables are available year-round, bell peppers are at their best and brightest from late summer to early fall. In this dish, you’ll take advantage of the harvest and make peperonata, a traditional Italian dish. It’s a simple, versatile preparation that lets the peppers truly shine. In our version, you’ll be using not only the standard red bells, but also an heirloom variety to add color and deepen the flavor.
Makes 2 servings; about 650 calories per serving
2 cloves garlic
2 red bell peppers
1 bunch parsley
1 heirloom pepper
1 red onion
3/4 cup polenta
2 tablespoons butter
1/3 cup grated Parmesan cheese
1 tablespoon tomato paste
2 tablespoons sherry vinegar
2 farm eggs
Wash and dry the fresh produce. In a medium pot, heat 3.5 cups of salted water to boiling on high. Remove the stems, seeds and ribs of the bell and heirloom peppers; slice all three peppers into thin strips. Peel and slice the garlic and onion. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers, onions and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the vegetables are slightly browned. Reduce the heat to medium and cook, stirring occasionally, 14 to 16 minutes, or until the vegetables are completely softened.
While the peppers cook and once the water is boiling, slowly stir in the polenta. Continue stirring to break up any lumps. Reduce the heat to low and simmer, stirring frequently, 10 to 12 minutes, or until thickened. Remove from heat and stir in the butter and Parmesan cheese. Season with salt to taste and mix thoroughly to combine. Set aside in a warm place as you continue cooking.
Increase the heat under the pan of vegetables to medium-high and add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until the tomato paste is fragrant and turns a dark red color. Add the sherry vinegar and 1/4 cup of water; cook 1 to 2 minutes, or until most of the liquid is absorbed. Season with salt and pepper to taste; transfer to a bowl. Loosely cover with aluminum foil to keep warm. Wipe out the pan.
In the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are cooked, but the yolks are still runny (or to your desired degree of doneness). Remove the pan from heat.
Stir all but a pinch of the parsley into the peperonata. Divide the cooked polenta and finished peperonata between two dishes. Top each with a fried egg. Garnish with the remaining parsley. Enjoy!