-
1
For the toasted ciabatta: Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper.
-
2
Put on a baking sheet cut-side up and bake until lightly golden brown, about 15 minutes.
-
3
For the pesto: Preheat the oven to 400 degrees F. Toss the jalapenos in a few tablespoons of canola oil and sprinkle with salt.
-
4
Roast in an even layer on a baking sheet until soft and the skin is blistered.
-
5
Transfer to a bowl and cover with plastic wrap.
-
6
Let sit for 15 minutes, and then remove the stems and seeds.
-
7
Combine the roasted jalapenos, parsley, Parmesan, pine nuts, garlic and some salt and pepper in a food processor and process until coarsely chopped.
-
8
With the motor running, slowly add the olive oil through the feed tube until smooth.
-
9
If the mixture is too thick, add a few more teaspoons of oil and pulse.
-
10
Transfer to a bowl.
-
11
For the scrambled eggs: Heat the olive oil in a large nonstick saute pan over medium heat.
-
12
Cook the sopressata and the onions until the sopressata is crisp and the onions have softened, about 5 minutes.
-
13
Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper.
-
14
Pour the mixture into the pan with the onions and sopressata and cook, stirring constantly until soft curds form.
-
15
Right before you pull the pan off the heat, when the eggs are almost done but not quite, add the provolone and stir for a few seconds to melt.
-
16
To serve, mound the eggs on the top of the toasted ciabatta halves.
-
17
Top with parsley leave, and cut on a slight angle into 8 large slices.
-
18
Serve immediately.
