Eggs and bell peppers

Ingredients (for 4 persons):

–  4 eggs

–  2 red bell peppers

–  1 onion

–  1 clove of garlic

–  1 branch of thyme

–  1 bay leaf

–  1 small can of crushed tomatoes

–   bell pepper-Espelette pepper vinegar L’Epicerie de Provence

–  olive oil

–  salt, pepper

1. Preheat oven to 180°C (360°F).

2. Peel and mince the onion and the garlic clove.

3. Rince and dry the bell peppers. Remove the peduncle, the white parts and the seeds. Slice the bell peppers.

4. Sauté the minced onion and garlic in olive oil for 5 minutes with the thyme branch and the bay leaf.

5. Add the slices of bell pepper, season with salt and pepper and sauté for 5 minutes.

6. Add the crushed tomatoes and leave to cook for 3 more minutes on medium heat.

7. Add 5cL of bell pepper-Espelette pepper vinegar and caramelize for 3 minutes on high heat, stiring frequently.

8. Oil the ramekins. Put the fried bell peppers, onion and garlic.

9. Crack an egg into each ramekin. Season with salt and pepper.

10. Bake for 15 minutes in a bain-marie.

11. Prepare the salad and the salad dressing: mix the olive oil with the balsamic vinegar and season with salt.

12. Serve the eggs and bell peppers with the seasoned salad.

Bon appétit!

 

 

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