GrillSpiratie

Stewed pointed peppers with poached egg

STARTER OR LUNCH DISH FOR 4 PEOPLE

INGREDIENTS AND MATERIALS:

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
sea salt
4 pieces of clingfilm of 30×30 cm
4 small bowls

PREPARATION:

  • Halve the point peppers lengthwise, remove the stem and seeds. Cut the peppers diagonally into strips.
  • Heat the olive oil in a small frying pan and fry the shallots for 1 minute on very low fire.
  • Spoon the strips of peppers, thyme, smoked spicy paprika and salt in. Add the vegetables and fry them for 30 seconds.
  • Pour the water into the pan and stew the strips of pointed peppers for 20-30 minutes on very low heat until they’re soft but still a little firm. Leave the leftover moisture to evaporate on a medium heat.
  • Poach the eggs just before the pepper is cooked.
  • While the eggs are cooking, partition the peppers on 4 plates. Open the pouches carefully and place the egg on the pepper. Sprinkle the plates with the parsley and possibly some coarse sea salt.Serve with some oil baked ciabatta.

HOW TO POACH AN EGG:

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.

ENJOY!