Poached Eggs with Roasted Pepper Sauce

An end of summer brunch dish at its best | NY Food Journal

A platter of delicious poached eggs with spicy pepper sauce and avocado

Here at New York Food Journal, we’re big fans of poached eggs with spicy peppers, which is probably something we picked up during our trip to the Basque region (here’s our Basque poached eggs with piperade recipe). With the late-summer farmers markets overflowing with the year’s best tomatoes and peppers, now’s the perfect time to try this creation.

We perched poached eggs on top of thickly-cut tomatoes, almost like a fresh summer Eggs Benedict with the tomato acting like the English muffin.  Then we topped it all with spicy roasted pepper sauce made from pureeing roasted peppers of various types and levels of spiciness.  And for good measure, we chopped up an avocado because, well, avocados are delicious.

Enjoy this brunch (or dinner!) dish while taking in the last few weeks of summer.

An end of summer brunch dish at its best | NY Food Journal

Poached Eggs with Roasted Pepper Sauce
Prep time
Cook time
Total time
Recipe type: Brunch
Cuisine: American
Serves: 5 servings
  • 10 eggs, preferably farm fresh
  • 1 large heirloom or other tomato
  • 1 avocado
  • 3 or 4 assorted peppers such a bell, jalapeño, serrano, or anaheim, depending on how spicy you like it! You should have a mix of bell peppers for sweetness and spicy peppers for, well, spice.
  • extra virgin olive oil
  1. Grill or roast your peppers. In this case, I cut and cored them, brushed them with some olive oil, and broiled them until the skin turned a bit charred, 7-10 minutes. Allow them to cool slightly, then remove some of the charred skin. Place in a food processor or blender with some salt and pepper and turn on while slowly adding olive oil until you get the desired consistency
  2. Meanwhile, heat water in a large pot to poach the eggs. Crack the eggs into a shallow bowl, being careful not to break any of the yolks.
  3. While you wait for the water to boil, slice your tomato into thick slices large enough for an egg to sit on top.
  4. When the water boils, reduce the heat to medium low and slowly lower the bowl into the water, gently pouring the eggs into the pot. Poach the eggs until set but still runny, 3-5 minutes. You can also do this is two batches if you don't have a large enough pot for 10 eggs.
  5. When the eggs are done, remove them with a slotted spoon, and place on a mesh rack or on some paper towels to dry.
  6. Cut your avocado and roughly chop the flesh.
  7. To serve, arrange tomato slices on a large platter and carefully top each slice with one egg. Spoon the pepper sauce on top. Scatter the avocados all around.

An end of summer brunch dish at its best | NY Food Journal

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