AI Generated

Egg Confit with Spiced Pepper Coulis

Name: Egg Confit with Spiced Pepper Coulis
Prep time: 15 min
Cook time: 45 min
Yield: 2 servings
Cuisine: International
Ingredients: 2 large eggs; 1/2 onion, finely diced; 1 bell pepper, julienned; 1 can (400g) crushed tomatoes; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 2 tablespoons extra virgin olive oil; Salt to taste; Freshly cracked black pepper to taste; Microgreens for garnish

A harmonious fusion of rich, silky egg confit contrasted with a vibrant, zesty coulis of bell peppers and tomatoes, infused with aromatic spices.

Cook Time

45 minutes

Calories

210 per serving

Ingredients

2 large eggs
1/2 onion, finely diced
1 bell pepper, julienned
1 can (400g) crushed tomatoes
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons extra virgin olive oil
Salt to taste
Freshly cracked black pepper to taste
Microgreens for garnish

Instructions

Preheat your oven to 100°C (212°F).

Place the eggs in an ovenproof dish, cover with olive oil, and confit them in the oven for 30 minutes until the whites are delicately set and yolks are custardy.

Meanwhile, in a heavy-bottomed sauté pan, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent.

Incorporate the julienned bell pepper, and continue to sauté just until they soften slightly.

Add the smoked paprika and ground cumin, allowing the spices to bloom for about a minute. Then stir in the crushed tomatoes, reducing heat to low. Let simmer until it becomes a thick, aromatic coulis, about 15 minutes.

Season the coulis with salt and freshly cracked black pepper to taste.