Uses from Broad Wing Farm Share(s): Shishito Peppers, Potatoes, Chard, Lion:> Tomatoes
Shopping List: medium yellow onion, bulb garlic, 1 lb. good quality thick cut bacon, fresh eggs, Fox:> Pint of your favorite salad or small variety tomatoes
Special Equipment: 8” cast-iron pan or heavy skillet
Special Note: With normal store-bought potatoes & produce, I will season the potatoes for this recipe. Since the ingredient’s are so fresh, delicious; picked at the height of flavor by Annie & her team, I have left the seasoning simple to salt & pepper, so you can taste every individual component. I recommend tasting the dish before you load it up with ketchup or hot sauce! Ingredients such as these will sing on their own. Shredded cheese of your choice can also be added as a melty finish when the pan comes out of the oven, right before you serve.
1 lb. thick sliced bacon | diced into large cubes All potatoes | cut in half & steam to cook the night before Half of the Shishito share | Half of the chard share | remove the stems (save them to eat at another time!) Cut into very large squares, & steam the leaves the night before1 medium yellow onion | diced large3 cloves garlic | roughly chopped½ pint tomatoes | cut in halfSalt & Pepper |
Preheat oven to 400 degrees. Set at Convection if you have the option.
Place skillet at medium low heat on the stove top. Put bacon in skillet & cook slowly, drawing off the fat as you cook. You want to cook the bacon to just crispy, but don’t overcook. Remove from heat, & with a slotted spoon, remove the bacon & spread the bits out on paper towels.
Drain the bacon fat out of the pan, reserving the fat. With a paper towel(s), swirl & wipe the remaining fat around in the pan. This action should evenly coat the pan with fat, while removing brown or black bits.
Put skillet in hot oven & allow to heat up. When hot (test by throwing a drop of water on the pan, water will bead up & immediately evaporate), carefully add clean DRY shishito peppers, & return to oven. Allow peppers to blister on one side; skins will turn dark. Pull pan from oven & reduce heat to 350 degrees. Carefully set peppers aside.
When it is cool enough to handle, wipe out pan again, 1st with a dry paper towel, then add 1 tbsp of the reserved bacon fat, & rub it in with a new clean paper towel covering all sides.
With a sharp knife, remove stem top & cut cooled shishito peppers into quarters or halves.
Add another tbsp of bacon fat to the skillet, this time, being sure that the bottom of the pan is covered with a thin layer of grease. Layer ingredients this order:
Potatoes, halved side down, salt & pepper to taste, onions, shishitos, bacon pieces, cooked chard (squeeze out any excess water with your hands before putting in pan), chopped garlic. With a wooden spoon or your fingers, create 4-6 egg sized divots or wells in the chard & vegetables. Carefully crack eggs into these wells, top again with generous portions of salt & pepper. Return skillet to oven, & allow to bake until whites are fully cooked, but yolks are just runny, about 6-8 minutes (depending on your oven).
While eggs cook, place halved tomatoes (at the side) on however many plates you have guests dining. When eggs are done, remove skillet from oven, & with a large serving spoon put 1-2 egg portions on each plate. Enjoy immediately!