3x is not XXX.
Nov. 21st, 2014 01:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Triple Tomato Eggses.
1 Tbsp butter
1 Tbsp olive oil
1/4 cup minced shallots
1/4 cup minced bell peppers (I used house-roasted)
1 tsp coriander
1/2 tsp smoked paprika
1 Tbsp minced sun-dried tomato
1 cup diced fresh tomato
1 heaping tsp tomato paste (I used house-made)
4 large eggses
salt & pepper
I added: chopped sorrel and basil to garnish.
Heat the oven to 375. Heat the butter and oil in a large, oven-safe skillet (I used cast iron) over medium heat. Add the shallots, bell peppers, coriander, paprika, and sun-dried tomato. Cook, stirring, for about 5 minutes until soft. Add the tomatoes and tomato paste, stir well, and cook for another few minutes until the tomatoes have reduced a bit.
Spread out the mixture evenly along the bottom of the pan, carefully crack in the eggses, and place in the oven. Bake about 12 minutes, until the yolks are barely set. They should be a tad runny. Dust with salt and pepper and sorrel/basil garnish, divide into two portions, and serve on warmed plates.
What worked: It was quite showy for all its simplicity. It tasted good, especially with a bit of rye bread and a dandelion salad on the side.
What didn't: Meh, it wasn't that interesting.
Will I make it again? Probably not.
1 Tbsp butter
1 Tbsp olive oil
1/4 cup minced shallots
1/4 cup minced bell peppers (I used house-roasted)
1 tsp coriander
1/2 tsp smoked paprika
1 Tbsp minced sun-dried tomato
1 cup diced fresh tomato
1 heaping tsp tomato paste (I used house-made)
4 large eggses
salt & pepper
I added: chopped sorrel and basil to garnish.
Heat the oven to 375. Heat the butter and oil in a large, oven-safe skillet (I used cast iron) over medium heat. Add the shallots, bell peppers, coriander, paprika, and sun-dried tomato. Cook, stirring, for about 5 minutes until soft. Add the tomatoes and tomato paste, stir well, and cook for another few minutes until the tomatoes have reduced a bit.
Spread out the mixture evenly along the bottom of the pan, carefully crack in the eggses, and place in the oven. Bake about 12 minutes, until the yolks are barely set. They should be a tad runny. Dust with salt and pepper and sorrel/basil garnish, divide into two portions, and serve on warmed plates.
What worked: It was quite showy for all its simplicity. It tasted good, especially with a bit of rye bread and a dandelion salad on the side.
What didn't: Meh, it wasn't that interesting.
Will I make it again? Probably not.
