Sub sandwiches with fried eggs, caponata, and ricotta

Ingredients:

• 4 sesame seed buns, 12 cm long, split on the side
• 3 tablespoons extra-virgin olive oil
• 8 large eggs
• 4 green onions, chopped
• 1 cup canned caponata
• 3/4 cup fresh ricotta
• 4 cups arugula
• 8 pickled pepperoncini peppers, thinly sliced ​​+ 1 teaspoon brine

Preparation:

1. Preheat the oven to 175°C (350°F). Place the buns, cut-side up, on a baking sheet and lightly toast in the oven for about 5 minutes. Brush the insides with 2 tablespoons of olive oil and season with a little salt and pepper.
2. In a medium bowl, whisk the eggs with 1/4 teaspoon of salt. Heat the remaining 1 tablespoon of olive oil in a medium nonstick skillet over medium-low heat. Add the eggs and cook, stirring, until they begin to set, about 30 seconds. Add the green onions and continue to cook, stirring, until the eggs are completely set, 4 to 5 minutes.
3. Place the eggs on the bottom halves of the buns and top with caponata. Spread ricotta on the top half of the bun and sprinkle with pepper. In a bowl, combine the arugula, pepperoncini, and brine; season with salt and pepper and arrange on the buns.