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Crunchy Eggs with Piquillo Peppers

Crunchy Eggs with Piquillo Peppers Recipe

  • 1 tablespoon distilled white vinegar
  • 4 extra-large eggs
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 2 ounces thinly sliced Serrano ham or prosciutto, cut into 2x1/4" strips
  • 1/2 cup canned piquillo peppers or roasted red peppers from jar, cut lengthwise into 1/2"-wide strips
  • 1/2 cup dry Sherry
  • 2 teaspoons chopped fresh marjoram
  • 1 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 teaspoon chopped fresh thyme
  • 2 large egg whites
  • 3/4 cup olive oil
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