Stewed Peppers with Tomatoes and Poached Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is an adaptation of a North African recipe. If you want the real thing (hotter) then add a tsp of harissa with the tomatoes, or more to taste. Adapted from the NYT Recipes for Health. Ingredients:
2 tablespoons extra virgin olive oil |
1 medium onion, chopped |
2 cloves garlic, minced |
3 red bell peppers, (or a combination of red, yellow and green peppers) thinly sliced |
14 ounce chopped tomatoes, drained of some but not all of its juice |
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) |
1/4 tsp ground coriander |
1/8 tsp caraway seeds |
8 eggs |
1/4 tsp salt |
1 freshly ground pepper to taste |
Directions:
1. Heat the oil in a large nonstick skillet or heavy casserole over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Cook, stirring often, for five minutes, and add 1/2 teaspoon salt. Continue to cook for another five minutes until the peppers are tender.
2. Add the tomatoes, thyme, salt and pepper, bring to a simmer. Continue to simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat, and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings.
3. With the back of your spoon, make eight depressions in the vegetables. Break an egg into each depression. Cover and cook for five to six minutes until the eggs are set. Sprinkle the eggs with salt, pepper and parsley, and serve.
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