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Food and Recipe Baked Eggs over Roasted Tomatoes and Citrus Herb Couscous

Discussion in 'Lifestyle & Healthy Living' started by Yours, May 23, 2016.

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    Serves 2

    • 2tomatoes
    • 1poblano pepper
    • 2tomatillos
    • 2teaspoons olive oil
    • 6cloves of garlic, chopped
    • 1small shallot, chopped
    • 1cup couscous
    • 1cup water
    • 1orange
    • 1jalapeno, diced
    • 1/4cup parsley, finely chopped
    • 2eggs
    • dashes ground chipotle powder
    1. To prepare the tomatoes and poblano pepper, first wash and then remove the stems. For the tomatillo, remove the outer leaves and rinse quickly under water. For the poblano, slice off the very top and make another slice down the side. This will give you access to the seeds which you can simply remove by hand. Place the tomatoes, tomatillos, and the poblano in an oven pan.
    2. Turn on the oven broiler to low and place ingredients from step one on the top rack directly under the flame. Allow for them to char on one side for 5 minutes. Turn the tomatoes, tomatillos, and poblano two more times until all the sides have had a good amount of heat (a total time of 15 minutes).
    3. Remove the tomatoes, tomatillos, and poblano and allow them to cool in a paper bag if you have one handy. They will do an extra bit of steaming in here, which will make it easy to remove the skin (thanks, foodpickler!). Give it at least 15 minutes.
    4. In a large pot, heat olive oil over medium flame and add the shallot and garlic. Allow the garlic to brown and shallot to become slightly transparent, stirring constantly, 3-5 minutes.
    5. Peel the charred skin from the tomatoes, tomatillos, and the poblano.
    6. Add the tomatoes, tomatillos, poblano, and the roasting juices to the pot. Blend with an immersion blender and puree until mostly smooth allow it to reduce for another 15 minutes over medium heat. Add ground black pepper to taste. (This can all be done in a stand-up blender too. I just love an immersion blender).
    7. In another small pot, heat 1 cup of water and bring to a boil. Add in the couscous and stir for 2 minutes. Remove couscous from the flame and add juice from one small orange, the jalapeños, and the parsley. Mix well.
    8. In two oven safe dishes, layer the couscous and roasted tomato/pepper sauce. ©râck one egg in each dish and dust with chipotle powder.
    9. Place the two dishes under the oven broiler on low until the white has hardened, 5-10 minutes. When you ©râck into the dish, the yolk will hopefully still run a bit for an extra special sauce.
    10. To serve, sprinkle leftover parsley and chipotle powder on top. Dig in
    food52
     
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