Spend more than a moment perusing our friend @marjorybsweet's instagram feed and you'll be drooling. The Santa Fe, New Mexico-based farmer, writer and cook always seems to be picking exactly the kinds of organic vegetables and fruits we want to be eating, and transforming them into exactly the kinds of dishes we feel like eating: unfussy, clean, colorful, and full of flavor. When she published her cookbook, Farm Lunch, last year, full of wonderful illustrations by Eva Claycomb, we headed straight to the kitchen—we wanted to make everything.
This is her recipe for easy, richly flavorful roasted peppers to be served as a bed for a perfect, crispy Egg Spoon egg (on toast, of course).
4 Corno di Toro sweet peppers, or other sweet red roasting pepper
1/2 cup red wine vinegar
2 teaspoons capers
1 sprig of marjoram, leaves picked from the woody stem
2 eggs salt to taste
Extra virgin olive oil as needed
Toast for serving
Place the peppers directly over a gas flame until they are charred all over, turning them as you go. Transfer to a bowl and cover with a plate to let them steam for 30 minutes. After 30 minutes, peel, stem, and seed the peppers. You should be able to just rub off the charred skin with your fingers. When you're finished you should have sheets of silky roasted peppers. Place the cleaned peppers in a bowl and toss with the red wine vinegar and a pinch of salt. Set aside to marinate for 30 minutes. When you're ready to serve, arrange the peppers on two plates and scatter the capers and marjoram leaves evenly over each portion.
Make an egg with Alice's Egg Spoon: Start by cracking an egg into a small bowl (for easy transfer into the hot spoon) and set aside. Pour a bit of olive oil into the spoon and swirl around to coat the edges. Place over a flame for a minute to heat. Drop in the egg and let it sputter and puff up. When the whites are cooked and crispy, and the yolk is just barely set, slide it out of the spoon onto a plate. Top each serving of peppers with an egg; toast alongside. The perfect bite is a combination of peppers, capers, marjoram, and egg yolk piled on top of the toast.
Photos featuring the Original Egg Spoon © Permanent Collection. All other photos courtesy of Marjory Sweet. Photograph of Marjory in her garden by Halley Roberts Strongwater