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.
Eggs Poached in a Tomato and Pepper Stew
Preparation time: 15 minutes plus roasting the peppers and making the sauce
Cooking time: 1 hour 20 minutes
500g mixed roasted peppers
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
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.