JUDI’S RECIPES – WEEK 12 – AUGUST 24, 2021

AUGUST 24, 2021

Hi Everyone,

I hope you are all safe and well on this post-storm day. We have been soggy, soggy, soggy!

How about a version of comfort food that will tickle your tastebuds? We are getting sweet peppers this week, and they lend themselves to a multitude of dishes. Today we’re going to pair them with eggs.

RING AROUND THE UOVO

• 2 bell peppers, any color
• 1 avocado, diced
• ½ c. diced red onion 
• 1 jalapeño pepper, minced
• ½ c. chopped fresh cilantro, plus more for garnish
• 2 tomatoes, seeded and diced
• Juice of 1 lime
• ¾ tsp salt, divided
• 2 tsp olive oil, divided
• 8 large eggs
• ¼ tsp ground pepper, divided

   

  1. Slice tops and bottoms off the bell peppers and finely dice them. Remove and discard the seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.

  2. Combine the diced pepper ends with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 tsp of salt in a medium bowl. Set aside.

  3. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add the pepper rings, then crack 1 egg into the middle of each ring.

  4. Season with 1/8 teaspoon each,  salt and pepper. Cook, until the egg whites are mostly set but the yolks are still runny, 2 to 3 minutes. Gently flip (using a wide spatula) and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer the rings to serving plates

  5. Serve with the avocado salsa and garnish with additional cilantro.

  HELPFUL HINT: Crack each egg into a little bowl and then slip it into the pepper ring. This will prevent any shells from getting into your food.

  ANOTHER HELPFUL HINT: This dish is great with rice on the side.

I hope you enjoy this late-summer dish.

Have a delicious week!

Best,

Judi