YOUR SOLIN GENERATED RECIPE
Fresh Poached Eggs in Spicy Tomato and Bell Pepper Sauce
Enjoy a vibrant plate of poached eggs nestled in a warm, spicy tomato and bell pepper sauce. The tangy, well-seasoned sauce is bursting with the flavors of red bell peppers, ripe tomatoes, and a hint of garlic, making it a versatile meal choice whether for breakfast, lunch, or even dinner. The simplicity of this dish will leave your palate delighted and your body fueled!
INGREDIENTS
6 large Eggs (~300g)
1 medium Tomato (~123g)
1 medium Red Bell Pepper (~119g)
1 small Red Onion (~70g)
1 clove Garlic (~3g)
1 teaspoon Olive Oil (~4.5g)
Pinch of Salt
Pinch of Black Pepper
Pinch of Red Pepper Flakes
PREPARATION
Crack the eggs into a small bowl, keeping them ready for poaching.
Finely dice the tomato, red bell pepper, and red onion. Mince the garlic.
Heat a teaspoon of olive oil in a medium skillet over medium heat. Sauté the red onion until softened, then add the garlic, red bell pepper, and tomato. Cook for 4-5 minutes until the vegetables have softened and melded together.
Season the sauce with a pinch of salt, black pepper, and red pepper flakes. Allow the sauce to continue simmering for another minute.
Bring a small pot of water to a gentle simmer. Create a slight vortex in the water and gently slide each egg into the water. Poach the eggs for about 3-4 minutes for a runny yolk, or a bit longer if you prefer firmer yolks.
Using a slotted spoon, carefully remove the poached eggs from the water and gently place them on top of the warm spicy tomato and bell pepper sauce.
Finish with a light sprinkle of additional red pepper flakes if desired, and serve immediately.