Roasted Peppers

Roasted Peppers with Fried Eggs on Bolillo

Start with a giant bag of assorted peppers from the Buford Highway Farmers Market ($2.99)

Bake…

Then, crank up the heat.

Roasted Peppers

10-12 cups assorted peppers (Anaheim, hatch, banana, jalapeños, etc.)
juice of one lemon
fine sea salt
black pepper, freshly ground
olive oil

Preheat oven to 375 degrees F.

Wash, seed, and slice peppers.  Place in baking dish brushed with olive oil.  Sprinkle with salt and pepper.  Juice lemon over peppers.  Then, bake for 20-25 minutes.  Remove them from the oven.  Drizzle with olive oil and toss briefly.  Place back in the oven and raise the heat to 425 degrees F.  Roast for 20-30 minutes, or until the peppers are roasted to your taste.

Serve a million and one ways.

(Above)

Open-Faced Egg Sandwiches

1 small bolillo or mini baguette, halved and toasted and buttered
over easy fried eggs
Emmentaler slices
roasted peppers slices

Build your sandwich.

OR

Roasted Pepper Pasta

pasta, cooked al dente
olive oil, to taste
black pepper, freshly ground
fine sea salt, to taste
red pepper flakes
roasted peppers slices
slivers of Parmigiano Reggiano

Toss pasta with olive oil, fine sea salt, black pepper, red pepper flakes and roasted peppers.  Taste.  Season, if needed.  Plate.  Cover each serving with slivers of Parmigiano Reggiano.

Mangia Bene!