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
Andrea G.
This was amazing, I went ahead and made some adjustments since we can't handle a kick in my family. The mix of the sopressata and the jalapeño pesto were amazing it gave it a nice kick and freshness that the eggs and sopressata needed. The toasted ciabatta was so crunchy and delicious.
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