Poached Eggs in Vegetable Sauce

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 4 red bell peppers
• 800 g tomatoes
• 2 tbsp olive oil
• Salt
• a 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 and finely dice onion and garlic. Wash, halve, deseed and chop the chili pepper. Wash, halve, deseed and slice the bell peppers into thin strips. Boil tomatoes briefly, cool, peel, quarter, seed and cube them, catching the seeds in a sieve and passing the juice through.

2. 2.

   Sauté onion with garlic, bell peppers and chili in hot oil for 1–2 minutes in a pot. Add tomatoes with their juice, season with salt, lemon juice, cumin and pepper, and simmer gently for about 15 minutes until thickened. Taste and adjust seasoning.

3. 3.

   Crack eggs and carefully slide them into the sauce. Sprinkle cream cheese over the top, add drained capers, cover and poach on low heat for about 5 minutes.

4. 4.

   Meanwhile wash parsley, shake dry and chop. Sprinkle chopped parsley over the finished dish.