Ingredients:
Calabrese Lotus Root:
- Vegetable oil, for shallow frying
- 1 ½ pounds (680 g) lotus root, thinly sliced
- 3 tablespoons capers, drained and patted dry
- 4 cloves garlic, thinly sliced
- 4-5 cubanelle peppers, seeded and cut into thin strips
- 1 red finger chili, thinly sliced
- ¼ cup (60 ml) slivered, blanched almonds
- Salt and pepper
- Crushed red pepper flakes, to garnish
- Chopped parsley, to garnish
Bomba Fried Eggs:
- 4 tablespoons (60 ml) bomba Calabrese (veggies and Calabrian chilies in oil)
- 4 eggs
Method:
For the Calabrese Lotus Root:
In a large wok over medium-high heat, bring 1-2 inches (2.5-5 cm) of vegetable oil to 350 F (175 C).
In batches, shallow fry the lotus root, turning often, until golden brown and crisp, 2-3 minutes.
Transfer lotus root to a paper towel-lined tray to drain.
In the same oil, fry the capers until crispy, 1-2 minutes.
Transfer the fried capers to the paper towel-lined tray.
Drain out and discard most of the oil, leaving a bit for stir-frying. Add the garlic and fry until lightly golden, 1-2 minutes.
Add the cubanelle peppers, chilies, and almonds. Stir fry until the almonds are golden, 1 minute.
Return the fried lotus roots to the wok and warm through.
Toss in the fried capers and transfer to serving bowls.
For the Bomba Fried Eggs:
Meanwhile, fry the eggs. Start by warming the bomba Calabrese (with its oil) in a non-stick pan over medium heat.
Crack the eggs into a small bowl and carefully slide them into the pan over the bomba.
Fry in the oil from the chilies until the whites are set but yolks are still runny, 3-4 minutes.
To Serve:
Top each bowl with a fried egg and serve immediately. Garnish with parsley and chili flakes.