Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta

Name: Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 servings Canola oil; 1 small ciabatta or 1/2 large ciabatta, halved lengthwise; 9 larges eggs; 296 milliliters tightly packed fresh flat-leaf parsley leaves; 1 clove garlic, chopped; 8 jalapenos; 8 servings Kosher salt and black pepper; 8 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 59 milliliters grated Parmesan; 1 leave Parsley , for garnish; 3 Tbsps pine nuts; 170 grams provolone, cut into small dice, room temperature; 1 small red onion, finely diced; 170 grams sopressata, cut into small dice

Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta might be just the Mediterranean recipe you are searching for. This recipe serves 8. One portion of this dish contains about 23g of protein, 56g of fat, and a total of 717 calories. From preparation to the plate, this recipe takes approximately 50 minutes. Only a few people really liked this morn meal. Head to the store and pick up garlic, parsley leaves, eggs, and a few other things to make it today.

Instructions

Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet cut-side up and bake until lightly golden brown, about 15 minutes. For the pesto: Preheat the oven to 400 degrees F. Toss the jalapenos in a few tablespoons of canola oil and sprinkle with salt. Roast in an even layer on a baking sheet until soft and the skin is blistered.

Ingredients you will need

Salt And Pepper

Canola Oil

Jalapeno Pepper

Olive Oil

Ciabatta

Pesto

Salt

Equipment you will use

Baking Sheet

Oven

Transfer to a bowl and cover with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let sit for 15 minutes, and then remove the stems and seeds.

Ingredients you will need

Seeds

Combine the roasted jalapenos, parsley, Parmesan, pine nuts, garlic and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil through the feed tube until smooth. If the mixture is too thick, add a few more teaspoons of oil and pulse.

Ingredients you will need

Salt And Pepper

Jalapeno Pepper

Olive Oil

Pine Nuts

Parmesan

Parsley

Garlic

Cooking Oil

Equipment you will use

Food Processor

Heat the olive oil in a large nonstick saute pan over medium heat. Cook the sopressata and the onions until the sopressata is crisp and the onions have softened, about 5 minutes.

Ingredients you will need

Soppressata

Olive Oil

Onion

Equipment you will use

Frying Pan

Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Egg

Equipment you will use

Whisk

Bowl

Pour the mixture into the pan with the onions and sopressata and cook, stirring constantly until soft curds form. Right before you pull the pan off the heat, when the eggs are almost done but not quite, add the provolone and stir for a few seconds to melt. To serve, mound the eggs on the top of the toasted ciabatta halves. Top with parsley leave, and cut on a slight angle into 8 large slices.

Ingredients you will need

Soppressata

Provolone