sharing recipes from one generation to the next
I love the flavour of capsicums but in the past have found them hard to digest. I’ve just discovered it’s the skins that are the culprit, so I have given myself permission to eat capsicums again. I might as well hit ’em hard!
This is a luscious lunch dish served with a simple rocket salad and a slab of crusty bread to mop up the juices. This Gordon Ramsay recipe which I pulled out of the Sunday magazine insert of our local paper a few weeks ago, reminds me of earlier encounters with caponata with eggs.
2 shallots finely diced
2 tablespoons olive oil
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
3 cloves garlic, finely sliced
1 red chilli, sliced
1 heaped teaspoon cumin seed
5 tomatoes roughly chopped
Sea salt, black pepper
2 tablespoons chopped coriander
Heat the oil in a heavy based pan, add the chopped shallots and sweat for 5 minutes. Add the diced peppers and sweat for a further 5 minutes. Add the cumin seed, garlic and chilli, stir to coat in oil then add the tomatoes. Bring to the boil, then reduce heat and simmer for about 20 minutes until the mixture is thick. Season to taste with salt and pepper.
Make 4 wells in the vegetable mixture and break an egg into each. Put the pan on a simmer mat to prevent the bottom scorching, then cover and poach the eggs until set, about 10 minutes. Scatter the surface with the chopped coriander and a good grinding of black pepper. Serve immediately with crusty bread to mop up the juices.