Red pepper with egg
6 servings
60 minutes
Red pepper with egg is a simple yet exquisite dish of Mexican cuisine that combines the sweetness of roasted pepper with the tenderness of boiled egg. Its roots trace back to traditional rural recipes using accessible and natural ingredients. Roasted peppers acquire a rich aroma and velvety texture, while wine vinegar and olive oil add piquant notes to the dish. The egg, sliced thinly, complements the composition with softness and a hint of creaminess. This recipe is perfect for a light dinner or snack, and its rich flavor unfolds beautifully after marinating in sauce. The simplicity of preparation makes it accessible for anyone wanting to enjoy the true taste of Mexico.
1
Bake the peppers in the oven at 180 degrees for 10 minutes on baking paper. Turn them once during this time. Remove from the oven, place in a deep plate, cover with a towel, and let cool. Then peel off the skin and seeds and cut into thin strips.
- Fresh red bell pepper: 1 kg
2
Boil the eggs hard. Dissolve salt in vinegar, then add oil and whisk well with a fork until all ingredients combine into a whole.
- Chicken egg: 2 pieces
- Salt: pinch
- Red wine vinegar: 1 tablespoon
- Olive oil: 3 tablespoons
3
Place the pepper strips in a plate, pour the sauce over them, and let sit for 30 minutes. Then lightly dry, add thinly sliced eggs, and serve.
- Fresh red bell pepper: 1 kg
- Chicken egg: 2 pieces
