Eggs with Chili
Description
The appetizer is quick and easy to make. You might not get a pouch-cooked egg right on the first try. The main thing is to keep trying! The appetizer turns out very tasty and filling. So be sure to get acquainted with it. Serve the appetizer at the table.
Instructions
- 1
Step 1
First, finely chop the garlic, onion, jalapeño, and bell pepper. Add these ingredients to a pan with butter. Sprinkle in cayenne pepper and cumin.
- 2
Step 2
Sauté the vegetables, stirring, until tender.
- 3
Step 3
Then pour the broth and tomato sauce into the pan. Simmer the sauce for about 20 minutes over low heat, stirring a couple of times. At the end, add salt to taste.
- 4
Step 4
In another skillet, fry long chili pepper slices in olive oil until golden and crisp.
- 5
Step 5
Now the hardest part. Prepare the eggs. Heat water in a saucepan. Add a spoonful of vinegar to it.
- 6
Step 6
Do not bring the water to a boil. Break the egg into a bowl.
- 7
Step 7
Then, using a spatula, create a whirlpool in the saucepan. Pour the egg into the center.
- 8
Step 8
After 3–4 minutes, the yolk will be covered with a white film, and the egg will be ready. Remove it from the water with a slotted spoon.
- 9
Step 9
Assemble the dish. On the toast, place chili pepper, then the egg and tomato sauce. All done!