Egg Confit with Spiced Pepper Coulis

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.

To serve, create a swoosh of pepper coulis on each plate and gently place a confit egg atop. Garnish with microgreens for a fresh contrast.

Serve immediately, allowing the diners to break the egg so its velvety yolk enriches the vibrant coulis.