Rustic Brie Toasts with Wild Mushroom, Cranberry and Shallot
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Rustic Pepper Stew with Jammy Eggs
Ingredients
- 6 ounces rustic country-style boule, torn into bite-size pieces
- ½ cup extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided, plus more to taste
- 10 garlic cloves, coarsely chopped
- 1 ½ pounds mixed sweet peppers (such as lunchbox and mini bell peppers), cut into finger-width strips
- ¾ cup water, plus more as needed
- 2 tablespoons sherry vinegar
- 2 tablespoons chopped fresh oregano
- 4 soft-cooked eggs, halved
- Freshly cracked black pepper, for garnish
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