Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta

Name: Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 Servings
Cuisine: italian
Ingredients: 1 small ciabatta or 1/2 large ciabatta, halved lengthwise; 2 tablespoons olive oil; Kosher salt and black pepper; 8 jalapenos; Canola oil; Kosher salt and freshly ground black pepper; 1 1/4 cups tightly packed fresh flat-leaf parsley leaves; 1/4 cup grated Parmesan; 3 tablespoons pine nuts; 1 clove garlic, chopped; 1/2 cup extra-virgin olive oil; 2 tablespoons olive oil; One 6-ounce piece sopressata, cut into small dice; 1 small red onion, finely diced; 9 large eggs; 6 ounces provolone, cut into small dice, room temperature; Parsley leaves, for garnish

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Level: Easy
Total: 50 min

Prep: 20 min
Inactive: 15 min
Cook: 15 min

Yield: 6 to 8 Servings

Level: Easy
Total: 50 min

Prep: 20 min
Inactive: 15 min
Cook: 15 min

Yield: 6 to 8 Servings

Ingredients

Toasted Ciabatta:

1 small ciabatta or 1/2 large ciabatta, halved lengthwise

2 tablespoons olive oil

Kosher salt and black pepper

Roasted Jalapeno Pesto:

8 jalapenos

Canola oil

Kosher salt and freshly ground black pepper

1 1/4 cups tightly packed fresh flat-leaf parsley leaves

1/4 cup grated Parmesan

3 tablespoons pine nuts

1 clove garlic, chopped

1/2 cup extra-virgin olive oil

Scrambled Eggs with Provolone:

2 tablespoons olive oil

One 6-ounce piece sopressata, cut into small dice

1 small red onion, finely diced

9 large eggs

6 ounces provolone, cut into small dice, room temperature

Parsley leaves, for garnish

Directions

Watch how to make this recipe.

For the toasted ciabatta: 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. Transfer to a bowl and cover with plastic wrap. Let sit for 15 minutes, and then remove the stems and 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. Transfer to a bowl.
For the scrambled eggs: 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. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. 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. Serve immediately.