Sweet pepper with poached egg
It doesn’t happen all that often that I am sharing a recipe here of one of the dishes that we made for a photoshoot. Unless it is a cookbook which has been released… But last week Alex and I had a great shoot for the company Sweet Point. They are specialist in the area of the sweet pepper. These recipes are made by Anneke Ammerlaan and to be honest, they are all delicious!
The sweet pepper – in case you didn’t know – is sweeter then the average paprika which makes it very suitable to use in all sorts of dishes. We made a ovendish with filled peppers (with Moroccon flavors), a noodle dish with peppers and chicken, the dish you see here and many more. You can eat the sweet pepper in it’s raw state in salads and such (or even as a snack) but you can also bake, grill of poach them.
The critical point in this dish was – ofcourse – the poaching of the eggs. In the recipe it states that they need to be poached in clingfilm, but I forgot to brush it with oil first! Well, let me tell you that it is slightly impossible to get it out of the plastic if you forget to brush it…
But in the end it all worked out and above you see the end result. We needed quite a few peppers for the shoot, but we were left with quite a few too, so that same night I made a delicious soup with some of the remaining yellow and red peppers ( roast them first in the oven until black, cover with foil and leave to stand for a bit, remove the skin, add to some stock, puree with a stickblender and you have a lovely soup.)
The rest of the recipes will appear on the site of Sweet Point eventually.
- 4 sweet peppers red of yellow
- 1,5 tbsp olive oil
- 1 small sjalot cut finely
- 1 tbsp fresh thyme leaves
- 1/4 tsp pimenton or smoked paprika
- 1/2 tsp sunflower oil
- 2 tbsp water
- 4 fresh large eggs
- 1 tbsp of parsley finely chopped
- 4 pieces of cling film of 30 x 30 cm
- 4 small bowls
Half the peppers lengthwise, remove the stalk and the seeds. Cut them diagonally in slices.
Heat the olive oil in a small frying pan and saute the onion for about 1 minute on very low heat. Add the slices of pepper, thyme, smoked paprika and salt and bake for another 30 seconds. Add the water into the pan and bake the peppers on very low heat for about 20-30 minutes till they're soft but not too soft. Let the remaining fluids evaporate on medium high if necessary.
Shortly before the peppers are done, poach the eggs. Brush the middle of the clingfilm with sunflower oil as thinly as possible.
Put the pieces of clingfilm in the little bowls with the brushed side up. Break and egg into each bowl, twist the foil closed tightly and if necessary add a string around it.
Bring a large pot of water to the boil. Turn the heat down to a summer and egg the little parcels with the eggs in the water and leave the egg to cook. Count about 3-4 minutes for a soft yolk and 5 minutes for a little firmer yolk.
While the eggs are cooking divide the peppers across four plates. Unwrapp the poached eggs and leave to slide ontothe peppers. Sprinkle with the chopped parsley and add some seasalt if needed.
Great with some baked ciabatta