Ingredients
The following ingredients have 4 Servings
- 8 eggs
- large whole
- 2 tablespoons olive oil
- extra-virgin
- 1 yellow onion
- thinly sliced
- 1 red bell pepper
- stems
- seeds and ribs removed
- then 1/4 -inch diced
- 2 cloves garlic
- thinly sliced
- 1 1/2 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ground
- 1/2 teaspoon cayenne pepper
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- hand crushed
- 1 tablespoon capers
- jarred
- rinsed
- salt
- Kosher as needed
- black pepper
- Freshly ground as needed
- 1/2 cup pecorino romano cheese
- grated
- 1 cup parsley
- flat-leaf minced
- bread
- Crusty as needed
Instruction
- Preset circulator to 145
- 4˚F or desired doneness of eggs
- Place whole eggs directly into the pot of water; cook for at least 45 minutes
- Heat oil in a 10-inch saute pan set over medium-high
- Add onion and bell pepper and cook until vegetables are slightly tender and caramelized, 6 to 8 minutes
- Add garlic, paprika, chili powder, ground cumin and cayenne pepper; cook until garlic is tender, about 2 minutes
- Add tomatoes in their liquid and capers, and reduce heat to a simmer
- Cook until reduced by half, stirring occasionally
- Season with salt and pepper
- Preheat the broiler
- Crack open the cooked eggs into the sauce around the pan
- Top with cheese and broil to caramelize, about 1 minute
- Remove from oven, garnish with parsley and serve with bread
