The Jewelled Kitchen Virtual Cookbook Launch

Poached Eggs

This blog post is going to be be very short because I'm late! I was supposed to post a recipe by midnight to celebrate the virtual launch of The Jewelled Kitchen by my dear friend Bethany Kehdy.

I feel deeply honoured to have been able to be part of the book not just by testing some of the recipes but also by bringing the book to life with my photos. Working on this cookbook was a fantastic experience and I'm super excited that the book is finally available in bookstores and online on Amazon. Tomorrow we will be celebrating the real book launch as part of Food Blogger Connect conference and will be tasting a few recipes from the book.

There are so many delicious recipes in the book so picking just one wasn't an easy task. I already tried a few but there was still one recipe which I've been wanting to make for a long time. I can say that poached egg in tomato and pepper stew made it to the list of my favourites immediately and I will be definitely making them again.

Poached Eggs in Tomatoes Sauce

Poached Eggs


Eggs Poached in a Tomato and Pepper Stew
Serves 4

Preparation time: 15 minutes plus roasting the peppers and making the sauce
Cooking time: 1 hour 20 minutes

500g mixed roasted peppers
1kg tomatoes
2 tbsp olive oil
1 garlic bulb, cloves separated and roughly chopped
1 tsp Aleppo pepper flakes or crushed chilli flakes
2 tbsp sunflower oil
8 eggs
1tbsp finely chopped parsley leaves, to sprinkle
sea salt and freshly ground black pepper

Slice off the tops of the roasted peppers, discard the seeds and cut the flesh into 2cm strips.

With a sharp knife, cut a cross in the skin of each tomato, then put them in a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes or until the skin have split, then drain. Plunge into cold water to stop them cooking, then peel off the skins and discard. Slice in half and scoop out the seeds, then finely chop the flesh.

Put a heavy-based saucepan over a medium-low heat. Add the olive oil and the garlic and cook for about 1 minute or until the garlic is aromatic. Reduce the heat to low, add the tomatoes and Aleppo pepper flakes and stir to combine, then cover with a lid a bring to the boil. Reduce the heat to low and simmer, covered, for about 30 minutes, stirring often. Add the roasted peppers before adding salt to taste, then simmer for a further 20 minutes.

Make 8 small craters in the mixture and crack an egg into each one, making sure they are engulfed halfway by the tomato stew. Season the eggs with salt and pepper, cover the pan and cook for a few minutes until the egg whites have turned opaque and the folks have set but are still soft. Sprinkle with parsley and serve.


13 comments :

  1. I'll definitely try this recipe from Beth's cookbook!

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    1. I'm sure you will love it. It will be amazing with Hungarian tomatoes and paprikas! I wish I had some of your lovely fresh vegetables here.

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  2. Sounds really good! I want to try this one soon!

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  3. what kind of sausages do you use? I saw the mention of sausages in the instructions, but I didn't see it in the ingredient list.

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    1. Hi Becka, sorry for the confusion. I've just updated the recipe. The sausages are an optional part of the recipe which refers to another recipe in the book. I decided to omit the sausages to keep the recipe simple. However, you can use any type of sausage if you like.

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  4. My Nana used to make this with crushed Italian tomatoes and red and green bell peppers as well as hot pepper flakes. Can't go wrong served with Salad and a loaf of crusted Italian Bread! Brought back memories. YUMMY!!!!

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    1. You nana's version sounds really good too. I love the sound of crusted Italian bread. :)

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  5. BEAUTIFUL photos and such an amazing book too! GREAT to see you again at FBC Sarka! Karen

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    1. Thank you Karen, so glad you like the book. It was really lovely to see you at FBC!

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  6. What a beautiful dish...the colors, textures...gorgeous. The book sounds great.

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    1. Thank you El! I wish I could actually eat the recipe. I was doing a detox when I was working on this blog post so I only had a tiny bite. :)

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