Step 1
Prepare dinner one 14.4-oz. bag frozen pearl onions, thawed, 2 Tbsp. unsalted butter, reduce into items, 2 tsp. sugar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton salt, and ½ cup water in a medium skillet over medium-high warmth, shaking pan sometimes to toss onions, till liquid evaporates and onions are tender, 9–12 minutes. Switch onions to a medium bowl.
Step 2
Warmth 2 Tbsp. extra-virgin olive oil in identical skillet. Add 3 garlic cloves, thinly sliced, and cook dinner, stirring always, till golden brown, about 30 seconds. Add one 1-lb. bag mini candy peppers, thinly sliced, and season with kosher salt. Prepare dinner, stirring sometimes, till barely softened and turning golden brown, about 4 minutes. Return onions to pan and toss to mix.
Step 3
Add ¼ cup tomato paste and ¼ tsp. crushed purple pepper flakes to pot and cook dinner, stirring always, till greens are coated and paste is barely darkened in colour, about 2 minutes. Pour in 3 Tbsp. sherry vinegar or purple wine vinegar and cook dinner, scraping up any browned bits, 1 minute. Pour in 1½ cups water and cook dinner, stirring to include, till liquid is barely lowered, about 1 minute.
Step 4
Crack 4 massive eggs into pan and canopy skillet (a baking sheet works nice when you don’t have a lid). Steam till whites are set however yolks are nonetheless runny, about 3 minutes. Uncover and season with freshly floor black pepper and flaky sea salt and sprinkle some chopped parsley over. Serve with toasted bread alongside for dipping.
