Tunisian-Style Poached Eggs In Red Pepper Sauce
This recipe for poached eggs with red pepper sauce is a delightful combination of flavors and textures. The savory sweetness of the red peppers pairs perfectly with the richness of the poached eggs. A touch of harissa adds a spicy kick that elevates the dish to a whole new level. This cozy and comforting meal is sure to become a favorite for brunch or a satisfying dinner.
— Constant Cookbook
Ingredients
- 2 olive oil
- 1 medium red onion, chopped
- 2 garlic cloves, finely chopped
- 4 red bell peppers, cored, cut lengthwise into 1/2”-wide strips
- 1 1/2 kosher salt, divided, plus more for seasoning
- 1 large tomato, cored, grated using the large holes on a box grater
- 1 (or more) harissa paste
- 4 large eggs
- 1 white wine vinegar or apple cider vinegar
- Flaky sea salt, such as Maldon
- Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and .
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add peppers and 1 tsp. kosher salt and cook, stirring often, until peppers are wilted, 5â8 minutes. Add tomato, 1 Tbsp. harissa, and 1 cup water; reduce heat to medium-low and cook, stirring often and adding more water if too dry, until peppers are soft, 15â20 minutes. Season with kosher salt and more harissa, if desired. Keep warm.
- Meanwhile, fill a large skillet with water. Add vinegar and 1/2 tsp. kosher salt; bring to a simmer. Crack each egg into a teacup, then slide each one into the water; reduce heat to low. Poach eggs until whites are set and yolks are gently set, 3â4 minutes.
- Divide pepper sauce among four warm bowls and top each with an egg. Season egg with flaky sea salt.
Yield
4 servings
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