Rustic Pepper Stew with Jammy Eggs
Editor in Chief Hunter Lewis' Spanish-style stew is an easy summer vegetarian dinner recipe for when peppers are in high season at the farmers market. To make it, slices of mild, sweet peppers are gently stewed over medium-low heat—adding water about ¼ cup at a time helps to concentrate the peppers' flavor. Once the peppers are done, a splash of vinegar, fresh herbs, and a topping of halved soft-cooked eggs and croutons transform the stewed peppers into a fine light dinner.
Recipe Summary test
Stew can be made up to 3 days ahead and stored in an airtight container in refrigerator.
Medium-bodied Spanish red: El Coto Rioja Crianza