when you cut open your perfectly poached egg, the soft yolk will make for the best flavor combination with the spicy peppers. the plate is also beautiful—more like a color palette than a dish!
(serves 6 & takes 30 minutes)
2 tbsp extra-virgin olive oil
1 medium red onion, chopped
3 red bell peppers, cored, cut into ½” strips
1½ tsp kosher salt
1 roma tomato, grated with large holes on box grater
1 tbsp + more for serving hot sauce (my favorite is Dave's Gourmet)
4 large eggs
1 tsp white wine vinegar
flaky sea salt
1. in a large skillet over medium, heat oil. add onion & cook 5 minutes. add peppers & 1 tsp salt & cook 5 minutes. add tomato, hot sauce, & 1 cup water. reduce heat to medium-low & cook 15 minutes. season with salt & drizzle more hot sauce.
2. meanwhile, fill large skillet with water. add vinegar & ½ tsp salt, & bring to a simmer. crack each egg into a teacup & slide each into the water. reduce heat to low & poach eggs until whites just set, about 3 minutes.
3. among 4 bowls, divide peppers & top each with an egg. season with salt.