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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Thinly slice the chives.
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the pepper pieces and pancetta to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the pancetta is cooked through. Remove from the oven.
Meanwhile, grate the cheese on the large side of a box grater. In a bowl, combine the sour cream and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Top with the grated cheese. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the roasted vegetables and pancetta topped with the cooked eggs and spicy sour cream. Garnish with the sliced chives. Enjoy!
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch pieces. Thinly slice the chives.
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the pepper pieces and pancetta to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the pancetta is cooked through. Remove from the oven.
Meanwhile, grate the cheese on the large side of a box grater. In a bowl, combine the sour cream and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Top with the grated cheese. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the roasted vegetables and pancetta topped with the cooked eggs and spicy sour cream. Garnish with the sliced chives. Enjoy!
Tips from Home Chefs