Recipes Dinner Stews Rustic Pepper Stew with Jammy Eggs Be the first to rate & review! 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. By Hunter Lewis Hunter Lewis Instagram Hunter Lewis is the editor-in-chief of Food & Wine. Prior to his time at Food & Wine, Hunter worked for Cooking Light, Southern Living. Food & Wine's Editorial Guidelines Published on July 21, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan Active Time: 35 mins Total Time: 50 mins Servings: 4 Ingredients 6 ounces rustic country-style boule, torn into bite-size pieces ½ cup extra-virgin olive oil, divided 1 teaspoon kosher salt, divided, plus more to taste 10 garlic cloves, coarsely chopped 1 ½ pounds mixed sweet peppers (such as lunchbox and mini bell peppers), cut into finger-width strips ¾ cup water, plus more as needed 2 tablespoons sherry vinegar 2 tablespoons chopped fresh oregano 4 soft-cooked eggs, halved Freshly cracked black pepper, for garnish Directions Preheat oven to 375°F. Toss bread with 2 tablespoons oil, and season with 1/2 teaspoon salt. Spread bread pieces in a single layer on a baking sheet. Bake in preheated oven until golden brown and toasted, about 12 minutes. Set aside. Heat remaining 6 tablespoons oil in a Dutch oven over medium-high. Add garlic, and cook, stirring often, until golden, about 3 minutes. Add peppers and remaining 1/2 teaspoon salt; cook, stirring occasionally, until peppers begin to soften, about 5 minutes. Add 1/4 cup water; cover and reduce heat to medium-low. Cook, stirring occasionally, until liquid has partially evaporated, about 2 minutes. Repeat twice; cook until peppers are tender and liquid is thickened, 3 to 5 minutes. Stir in vinegar and oregano, and add salt to taste. Divide stew among 4 bowls. Top with croutons and eggs. Garnish with black pepper, if desired. Make Ahead Stew can be made up to 3 days ahead and stored in an airtight container in refrigerator. Suggested Pairing Medium-bodied Spanish red: El Coto Rioja Crianza Rate it Print