Pearl Onion and Sweet Pepper Skillet

Step 1

Cook one 14.4-oz. bag frozen pearl onions, thawed, 2 Tbsp. unsalted butter, cut into pieces, 2 tsp. sugar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton salt, and ½ cup water in a medium skillet over medium-high heat, shaking pan occasionally to toss onions, until liquid evaporates and onions are tender, 9–12 minutes. Transfer onions to a medium bowl.

Step 2

Heat 2 Tbsp. extra-virgin olive oil in same skillet. Add 3 garlic cloves, thinly sliced, and cook, stirring constantly, until golden brown, about 30 seconds. Add one 1-lb. bag mini sweet peppers, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until slightly softened and turning golden brown, about 4 minutes. Return onions to pan and toss to combine.

Step 3

Add ¼ cup tomato paste and ¼ tsp. crushed red pepper flakes to pot and cook, stirring constantly, until vegetables are coated and paste is slightly darkened in color, about 2 minutes. Pour in 3 Tbsp. sherry vinegar or red wine vinegar and cook, scraping up any browned bits, 1 minute. Pour in 1½ cups water and cook, stirring to incorporate, until liquid is slightly reduced, about 1 minute.

Step 4

Crack 4 large eggs into pan and cover skillet (a baking sheet works great if you don’t have a lid). Steam until whites are set but yolks are still runny, about 3 minutes. Uncover and season with freshly ground black pepper and flaky sea salt and sprinkle some chopped parsley over. Serve with toasted bread alongside for dipping.