Peperonata with Potatoes and Egg

For peperonata: In a 4-quart Dutch oven, heat a glug (2 to 3 tablespoons) of oil over medium heat. If desired, add crushed red pepper and cook, stirring constantly, 1 minute. Add onion, garlic and 1/2 teaspoon salt. Reduce heat to low and continue to cook until onions are soft, about 5 minutes. Increase heat to medium-high. Add tomato paste; cook, stirring constantly, 1 minute. Add crushed tomatoes and peppers; bring to a boil. Reduce heat to medium-low. Simmer, uncovered, until peppers are tender and liquid is reduced and silky, 30 to 40 minutes.

Meanwhile, prepare potatoes. Preheat oven to 425°F. Pour 1/4 cup oil in a 15x10-inch baking pan. Arrange potatoes, cut sides down, in pan. Roast until potatoes release from pan easily and are golden brown, about 35 minutes. Sprinkle potatoes with paprika, 1/2 teaspoon salt and the black pepper. Toss to combine.

For eggs: Bring a large saucepan of water to a boil. Lower eggs into water with a slotted spoon. Reduce heat to maintain a gentle boil. Boil 6 minutes for soft-boiled or 8 minutes for jammy yolks. Peel and halve eggs.

To assemble: Divide potatoes and peperonata among four dishes. Top with eggs and parsley.

Place eggs on top of each serving of potatoes and pepperonata. Sprinkle with parsley and serve immediately.