4 Ramiro pointed peppers, red and / or yellow
1½ tablespoons of olive oil
1 small shallot, finely chopped
1 tablespoon fresh thyme leaves
¼ tablespoon of smoked spicy paprika (pimenton)
½ tablespoon of sunflower oil
2 tablespoons of water
4 large farm-fresh eggs
1 tablespoon of parsley, finely chopped
4 pieces of clingfilm of 30×30 cm
4 small bowls
Brush the centre of the pieces of cling film as thinly as possible with the sunflower oil.
Put the pieces of foil with the greased side up in the bowls. Break an egg into each bowl, fold the foil in, twist it and tie a piece of string around it to close it tightly.
Use a pan to bring a sufficient amount of water to the boil. Lower the heat but make sure to keep it simmering. Place the pouches in the water and let the egg cook. It will take 3-4 minutes for a soft yolk and 5 minutes for an egg with a somewhat more firm yolk.