EGGS POACHED ON SWEET PEPPERS & ONIONS
FRESH TOMATO TART
INGREDIENTS
INGREDIENTS
• 1/4 cup olive oil
• Basic pastry dough
• 2 sweet red peppers, sliced
• Mozzarella cheese, shredded
• 2 medium onions, sliced
• Fresh basil, chopped
• 2 large tomatoes, peeled, seeded, & coarsely chopped
• Ripe tomatoes cut in 1/2 inch slices
• 2 tablespoons chopped fresh basil or 1 teaspoon dried
• Olive oil
• Salt and fresh ground black pepper
• Salt
• 8 large eggs
• Pepper
• 1/2 cup grated parmesan cheese for garnish • 2 tablespoons chopped flat-leaf parsley for garnish
PREPARATION 1. In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes. Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste. 2. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations. Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6-8 minutes. Season with salt and pepper and sprinkle with the parmesan and parsley. Serve promptly. From Edibles Magazine Summer 2015, Serves 4
60
THE ARCHANGEL | Summer 2022
PREPARATION 1. Preheat oven to 400. Line 10-inch tart pan with pastry dough. 2. Spread bottom of pastry with light layer of cheese and sprinkle generously with basil. Cover with tomato slices evenly. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Repeat layers of cheese, basil, tomatoes, salt, pepper, and olive oil. 3. Bake 30-40 minutes.
