Roasted Fennel, Egg, and Pancetta Panzanella

Name: Roasted Fennel, Egg, and Pancetta Panzanella
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arugula; 946 milliliters cubed or torn ciabatta bread; 4 larges eggs; 1 large fennel bulb, halved and thinly sliced; 2 larges garlic cloves, chopped; 1 Tbsp packed light brown sugar; 3 Tbsps olive oil, divided; 227 grams pancetta, cut into cubes; 1 teaspoons pepper

Roasted Fennel, Egg, and Pancetta Panzanella might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains roughly 16g of protein, 38g of fat, and a total of 491 calories. This recipe is typical of Mediterranean cuisine. If you have arugula, pepper, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Mix pancetta, fennel, garlic, sugar, and 2 tbsp. oil on a rimmed baking sheet. Roast together, stirring often, until mixture is starting to brown and soften, about 10 minutes.

Ingredients you will need

Pancetta

Fennel

Garlic

Sugar

Cooking Oil

Equipment you will use

Baking Sheet

Add ciabatta and sprinkle mixture with pepper. Roast until bread is toasted and fennel is softened, about 10 minutes more.

Ingredients you will need

Ciabatta

Fennel

Pepper

Bread

Meanwhile, heat remaining 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Crack eggs into pan, cover, and fry until whites are set, about 3 minutes.

Ingredients you will need

Egg