Shared Kitchen

Real food from scratch

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s Kitchenette
  • Shop
  • Search

Smoked Paprika Peppers & Eggs

—

10 June 2020 BY Julie Biuso
SERVES: 4

scrumptious egg dish with smoked paprika & peppers

Good bread is essential to mop up the scrumptious juices.

Ingredients
—

8 medium (size 6) free-range eggs, at room temperature 6-10 (about 200g / 7 oz) small ‘pointy’ peppers (capsicums) 3 Tbsp extra virgin olive oil Flaky sea salt Smoked paprika for dusting Handful small basil leaves Crusty bread for serving Extras Small olives 100g (3-4 oz) baby spinach leaves

Method
—

1 Have eggs at room temperature (see Recipe Notes below)). Carefully lower eggs into a saucepan of gently boiling water and cook for 6 or 7 minutes to produce eggs with just-set whites and flowing yolks, or adjust time according to your preference (allow a minute or two longer for large eggs). Drain off water and cool eggs under running cold water. Shell. Learn more about eggs here: Eggs

2 Halve peppers, remove cores and seeds. Put olive oil in a medium-large frying pan (skillet) and set pan over a medium heat. Add peppers cut side up. Once they start sizzling, cover pan with a lid and lower heat so they continue cooking gently without burning. Flip peppers over after a few minutes, cover with a lid and cook until tender. Season with sea salt and black pepper and turn off the heat.

3 Cut eggs in half and transfer to a plate or platter. Season with sea salt and spoon over peppers and all the juices. Dust with smoked paprika and scatter with basil. Serve immediately with crusty bread.

Recipe Notes

If small pointy peppers (sometimes known as King Sweeties) aren’t available use 3-4 smallish yellow and red peppers, halved, cored and deseeded and cut into fat strips.

If you are using eggs straight from the fridge, put them in a bowl and cover with hot water (not boiling water, just tap-hot) and leave them for a few minutes to take the chill off (if you don’t do this they will most likely crack when you put them in the boiling water, and the timing will not be accurate).

If serving ’extras’, swirl in olives or spinach once peppers are ready.

Share Share on StumbleUpon
StumbleUpon
Tweet about this on Twitter
Twitter
share on Tumblr
Tumblr
Pin on Pinterest
Pinterest
Share on Facebook
Facebook

Leave a Reply Cancel reply

Your email address will not be published.

You might also like...

Pineapple – Easy to prepare when you know how
Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.
The remarkable date
Dates are seriously good for you. True!
What a week it has been in parts of New Zealand
The week as it was.
Glögg – Ilaria gets mulling
Cold around your way? Get glögging!
Spinach, Black Olive & Feta Eggah
This'll knock their socks off ...

About this blog

Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

Subscribe

Keep up to date with all the latest.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Essentials

  • 10 minutes with

  • Tastings
  • Kitchen things we like
  • Reviews
  • Sites I like
  • Weights & measures
  • Copyright & disclaimer

Categories

  • Recently posted
  • Julie’s Blog
  • Ilaria’s Blog & Recipes
  • Special occasions
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Spring
  • Summer
  • Autumn
  • Winter
  • Wine & drinks

Posts by month

  • + 2021
    • April (5)
    • March (15)
    • February (11)
    • January (14)
  • + 2020
    • December (11)
    • November (17)
    • October (21)
    • September (19)
    • August (10)
    • July (7)
    • June (4)
    • May (4)
    • April (28)
    • March (15)
    • February (25)
    • January (13)
  • + 2019
    • December (18)
    • November (22)
    • October (19)
    • September (24)
    • August (27)
    • July (30)
    • June (19)
    • May (30)
    • April (38)
    • March (24)
    • February (24)
    • January (19)
  • + 2018
    • December (21)
    • November (25)
    • October (28)
    • September (23)
    • August (26)
    • July (27)
    • June (27)
    • May (25)
    • April (15)
    • March (21)
    • February (22)
    • January (19)
  • + 2017
    • December (13)
    • November (22)
    • October (23)
    • September (18)
    • August (25)
    • July (17)
    • June (22)
    • May (21)
    • April (19)
    • March (25)
    • February (19)
    • January (23)
  • + 2016
    • December (8)
    • November (17)
    • October (21)
    • September (22)
    • August (23)
    • July (13)
    • June (19)
    • May (22)
    • April (17)
    • March (21)
    • February (15)
    • January (15)
  • + 2015
    • December (20)
    • November (17)
    • October (10)
    • September (23)
    • August (16)
    • July (6)
    • June (14)
    • May (17)
    • April (8)
    • March (12)
    • February (8)
    • January (21)
  • + 2014
    • December (4)
    • November (2)
Shared Kitchen Online Shop

SHARED KITCHEN COOKBOOK

Buy our Shared Kitchen Cookbook

Get a signed copy by Julie & Ilaria Biuso

Gourmand Cookbook Awards 2015 Best Food Blogsite NZ

Gourmand Cookbook Awards 2015 Best Food Blogsite NZ

Julie Biuso at Home book

julie-biuso-at-home

Foodies Awards

Foodies Awards
Shared Kitchen

Shared Kitchen
Julie Biuso
2020

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s kitchenette

© 2020 Please see our copyright page for conditions on use of content here

  • Home
  • About us
  • Ilaria’s Kitchenette
  • Shop
  • Categories
    • Special occasions
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
    • Spring
    • Summer
    • Autumn
    • Winter
    • Wine & drinks
    • Back
  • Essentials
    • 10 minutes with

    • Kitchen things we like
    • Recently posted
    • Reviews
    • Tastings
    • Tips & tricks
    • Something for the weekend
    • Weights & measures
    • What’s at the farmers’ markets
    • Back