Peperonata with poached egg

Peperonata with poached egg

Total: 45 min. | Active: 45 min.
vegetarian, lactose-free
Nutritional value / person: 344 kcal
, Fat: 19 g
, Carbohydrate: 29 g
, Protein: 14 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Peperonata

oil for frying
2 spring onions incl. green parts, cut into thin rings, greens set aside
600 g bell pepper (e.g. coloured peppers), thinly sliced
400 g vine-ripened tomatoes, quartered
350 g cherry tomatoes, halved
½ tsp ground cumin
1 pinch cayenne pepper
½ tsp salt
a little pepper

Bread

4 slice pagnol rustique artisanal
2 tbsp olive oil

Poached egg

1 ½ litre water
1 dl white wine vinegar
4 fresh eggs
a little sea salt
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How it's done

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Peperonata

Heat the oil in a frying pan, briefly sauté the onions, add the peppers and cook for approx. 5 mins. Add the tomatoes, season, cover and simmer for approx. 25 mins.

Bread

Spread the bread with oil, toast in the same frying pan until golden brown.

Poached egg

Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins. Remove, drain, serve on top of the peperonata, garnish with the reserved spring onion greens and fleur de sel. Serve with the bread.

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