Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 15 min
 
YIELD: 6 to 8 Servings
LEVEL: Easy

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
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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Newest Ratings and Reviews

Read all 2 reviews

  • on November 05, 2014

    Flag

    This was amazing! I bought store pesto to make things easier. My family loved this dish!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 07, 2013

    Flag

    I'm sorry but I just made this & the eggs don't have any taste. The pesto has way to much parsley. All you taste is the parsley.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.