Eggs in Easy Red Pepper Sauce with Chili Butter | SpiceTribe
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Eggs in Easy Red Pepper Sauce with Chili Butter

  • Prep Time Prep: 15 Mins
  • Cook Time Cook: 30 Mins
  • Serves Serves: 2
Lily Morello

Lily Morello

Ingredients

Steps

Ingredients

  • Prep time Prep time: 15 Mins
  • Cook time Cook time: 30 Mins
  • Total time Total time: 45 Mins
  • Serves Serves: 2
  • For the Red Pepper Sauce

  • 12 oz jarred roasted red bell peppers, drained
  • 1/3 cup unsalted roasted almonds, roughly chopped
  • 3 tbsp tomato paste
  • 3 garlic cloves
  • 1 1/2 tsp Spice Tribe Pimentón de la Vera
  • 1/2 tsp Spice Tribe Mama Manje Haitian Blend
  • 2 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 1/2 tsp kosher salt (or to taste)
  • For the Chili Butter

  • 1/4 cup salted butter
  • 2 tsp Spice Tribe Maras Chile Flakes
  • For the Dish

  • 4 eggs, poached
  • 1/4 cup queso fresco or feta, crumbled
  • Fresh herbs, such as parsley or dill, for garnish
  • Black pepper, to taste
  • Toasts, for serving
Pimentón De La Vera – Smoked Spanish Paprika

Pimentón De La Vera – Smoked Spanish Paprika

$10
Mama Manje Haitian Blend

Mama Manje Haitian Blend

$10
Maras Chile Flakes

Maras Chile Flakes

$10
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Steps

Step 1 -

Combine all sauce ingredients in a blender and blend until smooth. Transfer to a small pot and simmer on low until heated through and slightly thickened about 5–10 minutes.

Step 2 -

In a separate small saucepan, melt butter on low. Just as the butter starts to bubble, add the Spice Tribe Maras chile flakes. Stir gently and continuously until foamy and fragrant. Remove from heat.

Step 3 -

Spoon sauce into serving bowl(s). Nestle poached eggs into the sauce and top with cheese, herbs, and pepper as desired. Briefly warm-up spicy butter again if needed, then pour over the plated ingredients. Serve with toasts on the side.

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