|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|
1) Cut 4X1/2 inch rings from the centre of the red pepper.
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.
13) Serve the Devilled Eggs with rice, pasta or Lyonnaise potatoes.