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🍽️ Poached Eggs in Vegetable Sauce

240 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 red chili pepper
• 4 red bell peppers
• 800 g tomatoes
• 2 tbsp olive oil
• salt
• 1 splash lemon juice
• ground cumin
• pepper
• 4 eggs
• 80 g cream cheese
• 10 g capers (1 tbsp)
• 10 g parsley (0.5 bunch)

Instructions

1. 1. Peel the onion and garlic and dice them finely.
2. 2. Wash the chili pepper, halve it, remove the seeds, and chop it finely.
3. 3. Wash the bell peppers, halve them, remove the seeds, and cut them into thin strips.
4. 4. Pour boiling water over the tomatoes and immediately shock them with cold water.
5. 5. Remove the skin from the tomatoes, quarter them, remove the pulp with the seeds, and dice the remaining flesh.
6. 6. Catch the tomato seeds in a sieve and strain the juice through a fine mesh to clarify it.
7. 7. Heat oil in a pot and sauté the onion, garlic, bell pepper, and chili for 1 to 2 minutes.
8. 8. Add the diced tomatoes and the strained juice to the vegetables.
9. 9. Season the sauce with salt, lemon juice, cumin, and pepper.
10. 10. Simmer the sauce over low heat for about 15 minutes until it thickens.
11. 11. Finally, adjust the seasoning of the sauce with salt and spices.
12. 12. Crack the eggs and gently slide them into the sauce.
13. 13. Crumble cream cheese over the eggs.
14. 14. Add the drained capers to the sauce.
15. 15. Cover the pot and poach the eggs over low heat for about 5 minutes.
16. 16. Wash the parsley and shake it dry.
17. 17. Finely chop the parsley.
18. 18. Sprinkle the finished dish with the chopped parsley.

Nutrition per serving

• kcal: 240
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 15 g