This is my ideal brunch dish. It cooks in one pan, most of it can be prepared ahead of time, and it is absolutely delicious. Red and yellow peppers get sautéed with onions, heirloom tomatoes, and herbs until soft and broken down. Right before you are ready to serve your guests, crack several eggs right on top of the pepper and tomato mixture and poach until the eggs are just set. Crunchy grilled bread served on the side is the perfect way to scoop up all the goodness.
Serves 6 generously
1/2 teaspoon cumin seeds
3/4 cup extra virgin olive oil
2 large sweet onions, thinly sliced
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
4 teaspoons organic cane sugar
2 bay leaves
6 thyme sprigs, leaves removed
2 tablespoons chopped italian parsley
2 tablespoons chopped cilantro, plus more for garnish
6 ripe heirloom tomatoes, assorted colors, roughly chopped
a pinch of saffron
freshly ground black pepper
water (if necessary)
8 organic eggs
In a very large pan, toast the cumin seeds over high heat for 1-2 minutes. Add the olive oil and onions and cook for 5 minutes. Add the peppers, sugar, and herbs and continue cooking on high heat for 5-10 minutes, until the peppers and onions get a nice color.
Add the tomatoes, saffron, some sea salt, and black pepper. Reduce the heat to low and keep cooking until it reaches a pasta sauce consistency, about 15 minutes. If the sauce is too thick, add water as necessary to thin it out a bit. Taste and season. (You can prepare this mixture well in advance and simply reheat before using)
Remove the bay leaves and with the back of a spoon, make a small groove in the top of the mixture. Crack one egg into the groove. Repeat the process all around the mixture, until all 8 eggs are broken. Sprinkle with sea salt and cover the pan with a lid. Cook on the lowest heat until the eggs are just set. Sprinkle with cilantro and serve.
Adapted from Yotam Ottolenghi’s Plenty.