With the exception of the eggs, this recipe reminds me of a recipe handed down from Jim’s mother, called Jambot. Actually, her version is a take on a southern Italian dish called Ciambotta.
Jambot is made with Italian frying peppers cut into 1 inch or so pieces and sautéed then cooked in tomato sauce with some oregano and basil thrown in.
When we lived in New Jersey we had a “pick your own” farm nearby. We picked all the fresh vegetables and strawberries that were available all summer long, and it was so much fun. There is nothing better than a fresh strawberry that you picked yourself, they are so sweet and delicious.
After picking many fresh peppers, I would make a big pot of Jambot and then freeze it. In the middle of winter it tasted so fresh and delicious and was a great side dish, along with a loaf of crusty bread.
I did not use fresh tomatoes for today’s recipe, but crushed tomatoes worked just fine. I used the leaves from a stalk of Swiss chard, and with the various spices that were suggested, it all blended beautifully.
I prepared just half the recipe and did not cook the eggs in the sauce as David did. I served some of the warmed sauce in a bowl and added the cheese, and then added a poached egg that was cooked separately. I am not too fond of the way David cooks his eggs, so I did it my way. No offense to David, I know the French cook their eggs differently, just not cooked enough for me.
This was really tasty, and I have a container of sauce that I will freeze for another day.
I also did a make up recipe for the honey glazed figs.
An interesting recipe for sure, and, had I made them when we were making the guinea hen, I’m sure it would have really been perfect. In any event, I’m made them for the 4th of July.