Zampina with peperonata and eggs
15min prep time
30min cook time
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, finely chopped
- 3 red bell peppers, seeded and sliced in ¼ inch strips
- 1 ½ tsp dried oregano
- A pinch of chili flakes
- 1 cup Stefano tomato basil sauce
- 450g Stefano zampina sausage
- 4 – 6 large eggs
- Salt and freshly ground black pepper
- Gremolata (recipe below)
- 1 small bunch of parsley, washed and dried (enough to make 1 cup loosely packed)
- 1 clove of garlic, skin removed
- 2 lemons, washed and dried
- In a large frying pan, heat olive oil on medium heat
- Add onion and cook until translucent. Add garlic and cook for an additional 2-3 minutes.
- Add the red bell peppers, dried oregano, chili flakes and season with salt and pepper to taste. Cook for 15 minutes partially covered on medium low, stirring occasionally.
- Add tomato basil sauce and cook for an additional 5 minutes, uncovered.
- Meanwhile, cook the zampina according to the instructions on the package.
- Lightly oil a non-stick pan and cook the eggs sunny side up. Season with salt and pepper to taste.
- On a large platter, place the peperonata first, then the zampina, and top with the sunny side up eggs.
- Garnish with the gremolata.
- Finely chop the parsley.
- Using a rasp, grate the garlic over the chopped parsley.
- Using the same rasp, zest the lemons on top.
- Mix to combine evenly. Use immediately or store in an airtight container in the refrigerator for up to one day.
**Recipe inspired by our friend, chef/owner of Maison Publique Derek Dammann.