Peppers popped up at last week's farmers markets in a big way.
Tiny orange hot peppers; medium-sized, medium heat jalapeño peppers; and red, orange, yellow and green classic Bells were among the offerings I saw at both the Midtown Crossing midweek market and the weekend's markets.
Bell peppers are the focus this week. A member of the nightshade family, they're related to tomatoes and eggplant and are widely available in late summer. Heirloom varieties come in hues of dark purple and swirls of different colors on each pepper.
This week's simple recipe is perfect for a quick dinner or weekend morning brunch.
Recipe: Bell Pepper Egg-in-a-Hole
• 2 teaspoons olive oil
• 1 bell pepper (any color), cut into four ½-inch-thick rings
• 4 large eggs
• Coarse salt and ground pepper
• 2 teaspoons grated Parmesan
• 4 slices multigrain bread, toasted
• 8 cups mixed salad greens
In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.
— Recipe courtesy of MarthaStewart.com