Sub sandwiches with fried eggs, caponata, and ricotta
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 610, total fat 34 G., saturated fats 10 G., proteins 26 G., carbohydrates 48 G., fiber 4 G., cholesterol 396 mg, sodium 1276 mg, sugar 9 G.
Calories 610, total fat 34 G., saturated fats 10 G., proteins 26 G., carbohydrates 48 G., fiber 4 G., cholesterol 396 mg, sodium 1276 mg, sugar 9 G.
You don't need meat to make a delicious, filling sandwich. Scrambled eggs make this sandwich just as filling. Place them on a toasted bun split in half, spread one half with fresh ricotta, and top with caponata (an Italian eggplant stew) and a light arugula salad with spicy pepperoncini. The sandwich will be juicy, generous, and filling. This snack will last a long time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 sesame seed buns, 12 cm long, split on the side
- 3 tablespoons extra-virgin olive oil
- 8 large eggs
- 4 green onions, chopped
- 1 cup canned caponata
- 3/4 cup fresh ricotta
- 4 cups arugula
- 8 pickled pepperoncini peppers, thinly sliced + 1 teaspoon brine
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Cooking the dish according to the recipe:
- Preheat the oven to 175°C (350°F). Place the buns, cut-side up, on a baking sheet and lightly toast in the oven for about 5 minutes. Brush the insides with 2 tablespoons of olive oil and season with a little salt and pepper.
- In a medium bowl, whisk the eggs with 1/4 teaspoon of salt. Heat the remaining 1 tablespoon of olive oil in a medium nonstick skillet over medium-low heat. Add the eggs and cook, stirring, until they begin to set, about 30 seconds. Add the green onions and continue to cook, stirring, until the eggs are completely set, 4 to 5 minutes.
- Place the eggs on the bottom halves of the buns and top with caponata. Spread ricotta on the top half of the bun and sprinkle with pepper. In a bowl, combine the arugula, pepperoncini, and brine; season with salt and pepper and arrange on the buns.
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