Roasted Fennel, Egg, and Pancetta Panzanella

Dairy Free
Health score
6%
Roasted Fennel, Egg, and Pancetta Panzanella
30 min.
4
500kcal

Suggestions


If you're looking to elevate your side dish game, look no further than this delightful Roasted Fennel, Egg, and Pancetta Panzanella. This dairy-free dish is not only packed with flavor, but it also comes together in just 30 minutes, making it perfect for a weeknight dinner or a gathering with friends. Imagine the aromatic combination of roasted fennel and savory pancetta mingling in your kitchen, creating a tantalizing scent that will have everyone asking for seconds.

This vibrant dish is a celebration of textures and flavors. The crispness of fresh arugula contrasts beautifully with the crunchy, toasted ciabatta bread, while the sweet, caramelized fennel adds depth. Each plate is crowned with a perfectly fried egg, whose creamy yolk enriches every bite. With just the right balance of protein, healthy fats, and satisfying carbohydrates, this Panzanella is not only delicious but also nourishing.

Whether you're a seasoned chef or a novice in the kitchen, you'll find this recipe approachable and rewarding. Impress your guests or simply indulge in this comforting meal that showcases seasonal ingredients at their best. Get ready to savor every bite of this Roasted Fennel, Egg, and Pancetta Panzanella—you won't be disappointed!

Ingredients

  • cups arugula 
  • cups torn ciabatta bread cubed
  • large eggs 
  • large fennel bulb halved thinly sliced
  • large garlic cloves chopped
  • tablespoon brown sugar light packed
  • tablespoons olive oil divided
  • ounces pancetta cut into cubes
  • 0.5 teaspoon pepper 

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  1. Preheat oven to 42
  2. Mix pancetta, fennel, garlic, sugar, and 2 tbsp. oil on a rimmed baking sheet. Roast together, stirring often, until mixture is starting to brown and soften, about 10 minutes.
  3. Add ciabatta and sprinkle mixture with pepper. Roast until bread is toasted and fennel is softened, about 10 minutes more.
  4. Meanwhile, heat remaining 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Crack eggs into pan, cover, and fry until whites are set, about 3 minutes.
  5. Mix warm bread mixture with arugula and divide among 4 plates. Set an egg on top of each.

Nutrition Facts

Calories500kcal
Protein13.53%
Fat68.54%
Carbs17.93%

Properties

Glycemic Index
34.75
Glycemic Load
1.34
Inflammation Score
-5
Nutrition Score
14.490869729415%

Flavonoids

Eriodictyol
0.63mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.43mg
Kaempferol
3.49mg
Myricetin
0.02mg
Quercetin
0.95mg

Nutrients percent of daily need

Calories:499.77kcal
24.99%
Fat:38.15g
58.7%
Saturated Fat:10.73g
67.07%
Carbohydrates:22.45g
7.48%
Net Carbohydrates:20.08g
7.3%
Sugar:5.62g
6.24%
Cholesterol:223.42mg
74.47%
Sodium:618.02mg
26.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.94g
33.89%
Vitamin K:54.54µg
51.95%
Selenium:27.45µg
39.21%
Phosphorus:217.91mg
21.79%
Vitamin B2:0.3mg
17.87%
Vitamin E:2.67mg
17.78%
Vitamin B6:0.29mg
14.56%
Vitamin B3:2.74mg
13.7%
Potassium:473.79mg
13.54%
Vitamin B5:1.28mg
12.77%
Vitamin B1:0.19mg
12.67%
Folate:49.11µg
12.28%
Vitamin A:608.17IU
12.16%
Vitamin B12:0.73µg
12.14%
Manganese:0.22mg
11.15%
Vitamin C:8.99mg
10.89%
Iron:1.81mg
10.06%
Zinc:1.5mg
10%
Fiber:2.38g
9.51%
Calcium:81.92mg
8.19%
Vitamin D:1.23µg
8.18%
Magnesium:28.52mg
7.13%
Copper:0.12mg
5.76%
Source:My Recipes