Tunisian-Style Poached Eggs in Red Pepper Sauce
2 tablespoons 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 teaspoons kosher salt, divided, plus more for seasoning
1 large tomato, cored, grated using the large holes on a box grater
1 tablespoon (or more) harissa paste
4 large eggs
1 teaspoon 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 mustaphas.com.)
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, 5- 8 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, 15- 20 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, 3-4 minutes.
Divide pepper sauce among four warm bowls and top each with an egg.
Recipe courtesy Bon Appetitt.com
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