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sautéed peppers with poached eggs

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 beautifulmore 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.


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