Sunday, March 30, 2008
I had quiet a few more roasted peppers than I needed for the dinner the other night. To use them up I cooked them with a touch of garlic and some onions in olive oil. I then cracked a couple of eggs and let those cook leaving the yolks runny. To serve them, I topped them with grated Parmigiano cheese and some more of that green herb oil. The whole thing took less than 10 minutes and tasted fantastic with crostini.
Oven Dried Tomatoes 