Roasted Fennel, Egg, and Pancetta Panzanella
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.
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.
Add ciabatta and sprinkle mixture with pepper. Roast until bread is toasted and fennel is softened, about 10 minutes more.
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.
Mix warm bread mixture with arugula and divide among 4 plates. Set an egg on top of each.