Spicy Braised Peppers And Eggs Recipes

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BRAISED EGGPLANT AND PEPPERS



Braised Eggplant and Peppers image

Top toast points with this for an appetizer, or serve it as an accompaniment to grilled lamb, fish or chicken.

Yield 6 Appetizer or side dish servings

Number Of Ingredients 10

4 tablespoons olive oil
1 1-pound unpeeled eggplant, cut into 3/4-inch cubes
2 onions, halved, thinly sliced
5 garlic cloves, minced
2 red bell peppers, cored, cut into 1/2-inch strips
3/4 teaspoon ground turmeric
1 1/2 cups diced canned tomatoes with juices
Pinch of sugar
2 tablespoons fresh lemon juice
1 tablespoons chopped fresh cilantro

Steps:

  • Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and sauté until golden, about 5 minutes. Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and garlic and sauté until onions are tender and golden, about 6 minutes.
  • Add bell peppers and 3/4 teaspoon turmeric to skillet and sauté until peppers are almost tender, about 6 minutes.
  • Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes. Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer. Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. (Can be made up to 1 day ahead. Cover and refrigerate. Serve at room temperature.) Sprinkle with cilantro.

SPICY BRAISED PEPPERS AND EGGS



Spicy Braised Peppers and Eggs image

This plate of sunshine combines eggs with sautéed bell peppers and creamy yogurt for a filling yet fresh-tasting breakfast that is sure to brighten up even the dreariest of mornings.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 11

2 bell peppers, cored and thinly sliced
1/2 small onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds (or 1/4 teaspoon ground cumin)
2 garlic cloves, smashed
1 Fresno chile, sliced
Kosher salt and freshly ground pepper
1 pint cherry tomatoes, halved (about 2 cups)
4 large eggs
Fresh herbs, such as mint and cilantro, for serving
Strained yogurt such as Greek yogurt, for serving

Steps:

  • In a large straight-sided skillet, heat oil, cumin, garlic, and chile over medium-high until fragrant, 1 minute. Add peppers and onion; season with salt and pepper and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Stir in cherry tomatoes and 3/4 cup water; season.
  • Bring mixture to a boil, then reduce heat and simmer, covered, until tomatoes burst and peppers are tender, about 10 minutes. Uncover and simmer until liquid has reduced slightly, 3 to 4 minutes more. Make 4 indentations in mixture with the back of a spoon; crack in eggs. Season with salt and cover; cook until eggs are just set, 3 to 4 minutes. Remove from heat; sprinkle with fresh herbs and serve over strained yogurt.

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