Why It Works
Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites arebarely set and yolks are still runny, 5 to 8 minutes. 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced. 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note above)
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