Fried Potatoes with Peppers, Pancetta and Egg
Peel the onion and chop finely. Cut the pancetta into small pieces. Drain the pickles and cut into slices. Trim the pepper and cut into small cubes. Drain the onions. Cut the potatoes with the peel in thick wedges. Melt the butter in a large frying pan and cook the onion over medium heat.
Add the potatoes, diced pepper and pancetta and cook until golden brown, stirring frequently. Pull the pan from the heat and add pickles, pearl onions and pickling liquid. Season vigorously with salt and pepper.
In a second pan heat the butter, beat the eggs one by one and slide into the hot butter. Cook over medium heat, then season with salt and pepper. Distribute the potatoes on four plates, top each with a fried egg, garnish with parsley if desired and serve immediately.