Eggs in Crusty Italian Bread
Using crusty Italian bread is so much better than the more familiar version with empty-calorie “white bread.”
6 (2-inch) slices Italian bread
1 teaspoon virgin olive oil
2 red peppers, thinly sliced
½ shallot, minced
Fresh-cracked black pepper, to taste
Kosher salt, to taste
Cut out large circles from the center of the bread slices; discard the center pieces and set the hollowed-out bread slices aside. Heat half of the oil to medium in a sauté pan. Sauté the peppers and shallots until tender. Remove from heat and drain on paper towel; keep warm.
Heat the remaining oil on medium-high heat in a large sauté pan. Place the bread slices in the pan. Crack 1 egg into the hollowed-out center of each bread slice. When the eggs solidify, flip them together with the bread (being careful to keep the egg in place), and cook to desired doneness.
To serve, top with pepper-shallot mixture, and add pepper and salt.