Best Roast Peppers With Jammy Eggs Almond Parsley Dressing Recipes

Easy Roasted Peppers image

Provided by FISHLOVE

Yield 4

Number Of Ingredients 1

6 red bell peppers

Steps:

Preheat the oven to 500 degrees F (260 degrees C).
Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g

Jammy Eggs with Smoked Paprika Aioli image

Provided by Anna Stockwell

Yield Makes 48

Number Of Ingredients 10

24 large eggs
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/4 teaspoon kosher salt
1/4 teaspoon smoked Spanish paprika
6 oil-packed anchovy fillets, halved lengthwise
2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips
1/3 cup coarsely chopped parsley
Flaky sea salt

Steps:

Bring a large pot of water to a boil over high heat. Gently lower eggs into water; cook 10 minutes. Transfer eggs to a bowl of ice water. Gently tap edges to break shells a bit so water gets in under shell and makes them easier to peel. Let sit in ice bath about 5 minutes, then peel.
Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.
Slice eggs in half and arrange on a platter. Dollop with aioli. Arrange 1 anchovy or red pepper slice diagonally over each. Top with parsley, then season with sea salt.
Do Ahead
Aioli can be made 2 days ahead. Transfer to an airtight container and chill. Eggs can be boiled and peeled (but not sliced) 2 days ahead. Transfer to another airtight container and chill.