And it looks and tastes a heck of a lot better, too. This is post #2 in my series on the “So-called Cleanse” for food lovers. I found this dinner recipe mid-way through the 2 week menu from Bon Appetit’s Food Lover’s Cleanse and fell in love. High-protein, vegetarian, healthy: Poached Eggs with Tunisian Red Pepper Sauce & Chickpeas with Leeks, Spinach and Smoked Paprika. I have already prepared this meal 3 times, sometimes with the accompanying chickpeas, sometimes without, and it is a hit. The red pepper sauce is delicious, with many flavors layered upon one another, and the real kicker is the harissa paste. Also, I have tons of bell peppers in the freezer from the CSA so finding this recipe was a bonus for me.
I had never purchased or used harissa until now, and I am intrigued. was very glad that this recipe pushed me out of my comfort zone and exposed me to this new ingredient – spicy, smoky, colorful. All good. Harissa comes in a tube or glass jar. And, WARNING! The level of spiciness can vary dramatically. I speak from experience. Have you used harissa?
The accompaniment, Chickpeas with Leeks, Spinach and Smoked Paprika, is also a great stand-alone dish. It takes about 10 minutes to prepare, is high-protein, vitamin-packed and flavorful. I enjoyed leftovers for lunch the next day and have prepared it for a quick meal without the Poached Eggs dish. I did make a few modifications to these recipes. Hubs is not a fan of poached eggs, so we substituted scrambled eggs and it worked. He seemed to enjoy his meal as much as I did, even without the richness of the poached egg’s yolk mixing with the spicy peppers. Hubs also seemed to enjoy the meal without the accompanying Chickpeas, as that remains a verboten food. Hubs was a good sport about the Cleanse overall, but apparently there are limits. See my modified recipe below.
Eggs with Tunisian Red Pepper Sauce (adapted from Bon Appetit)
- 2 tablespoons olive oil
- 1/2 medium red onion, chopped
- 2 garlic cloves, finely chopped
- 2 red bell peppers, cored, cut lengthwise into 1/2”-wide strips
- 1 teaspoon kosher salt, divided, plus more for seasoning
- 1 tomato, cored, grated using the large holes on a box grater
- 1/2 tablespoon (or more) harissa paste (taste for level of desired heat)
- 4 large eggs
- 1 teaspoon white wine vinegar or apple cider vinegar (if poaching eggs)
- Flaky sea salt, such as Maldon
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add peppers and 1 tsp. kosher salt and cook, stirring often, until peppers are wilted, 5—8 minutes. Add tomato, 1/2 Tbsp. harissa, and 1 cup water; reduce heat to medium-low and cook, stirring often and adding more water if too dry, until peppers are soft, 15—20 minutes. Season with kosher salt and more harissa, if desired. Keep warm.
Meanwhile, fill a large skillet with water if poaching eggs. Add vinegar and 1/2 tsp. kosher salt; bring to a simmer. Crack each egg into a teacup, then slide each one into the water; reduce heat to low. Poach eggs until whites are set and yolks are gently set, 3—4 minutes. Alternately, prepare scrambled eggs as you normally would in place of the poached eggs (no vinegar needed).
Divide pepper sauce among four warm bowls and top each with 2 poached eggs, or divide scrambled eggs. Season eggs with flaky sea salt.
Yield: 2 servings