You are here

Deviled Eggs

I.am.Vegetarian's picture
Ingredients
  Red pepper 1 Large, 4 x 1/4-inch rings cut from the centre
  Onion 1 Large, peeled, very finely chopped
  Garlic 1 Clove (5 gm), peeled and crushed
  Vegetable oil 2 Tablespoon
  Tomato puree 4 Tablespoon
  French mustard 2 Teaspoon
  Chopped fresh mixed herbs/1/2 teaspoon mixed dried herbs 2 Teaspoon
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Eggs 4
Directions

GETTING READY
1) Cut 4X1/2 inch rings from the centre of the red pepper.

MAKING
2) On a plate, place the pepper rings and on high power, cook for 1 minute to soften. Keep aside.
3) In a shallow casserole dish, put the onion, garlic and oil.
4) On high power, cook covered for 4 to 5 minutes, stirring in between.
5) To this, add the tomato puree, mustard, herbs and 1/4 pint of water.
6) On high power, cook uncovered for 4 to 5 minutes, until the sauce comes to a boil and slightly thick.
7) Add salt and pepper to taste.
8) Now, reheat the sauce for 30 seconds more or until it starts bubbling.
9) In the sauce, arrange the pepper rings in a single layer.
10) Into each ring, break an egg. Note that the yolk will stay put while the white will spread.
11) On high power, cook covered for 1 1/2 to 2 1/2 minutes, or until the eggs are just set.
12) Let stand for 30 seconds before removing the lid.

SERVING
13) Serve the Devilled Eggs with rice, pasta or Lyonnaise potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

Rate It

Your rating: None
4.285295
Average: 4.3 (17 votes)