By using sous vide, eggs are cooked in a precise temperature controlled environment. This technique is especially useful because eggs can be cooked in the shell, eliminating the risk of broken yolks while maintaining a perfect shape. Geoffrey sets his circulator to 145.4˚F when cooking these eggs.
Note: To cook eggs ahead of time, complete Steps 1 and 2, then cool eggs in a bowl of ice water for 20 minutes. Refrigerator for up to 2 days. When ready to use, place eggs in 125°F water for 15 minutes.
- 8 eggs, large whole
- 2 tablespoons olive oil, extra-virgin
- 1 yellow onion, thinly sliced
- 1 red bell pepper, stems, seeds and ribs removed , then 1/4 -inch diced
- 2 cloves garlic, thinly sliced
- 1 1/2 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons cumin, ground
- 1/2 teaspoon cayenne pepper
- 1 (28-ounce) can whole peeled San Marzano tomatoes, hand crushed
- 1 tablespoon capers, jarred, rinsed
- salt, Kosher as needed
- black pepper, Freshly ground as needed
- 1/2 cup pecorino romano cheese, grated
- 1 cup parsley, flat-leaf minced
- bread, Crusty as needed
Preset circulator to 145.4˚F or desired doneness of eggs. Place whole eggs directly into the pot of water; cook for at least 45 minutes.
Heat oil in a 10-inch saute pan set over medium-high. Add onion and bell pepper and cook until vegetables are slightly tender and caramelized, 6 to 8 minutes. Add garlic, paprika, chili powder, ground cumin and cayenne pepper; cook until garlic is tender, about 2 minutes. Add tomatoes in their liquid and capers, and reduce heat to a simmer. Cook until reduced by half, stirring occasionally. Season with salt and pepper.
Preheat the broiler. Crack open the cooked eggs into the sauce around the pan. Top with cheese and broil to caramelize, about 1 minute. Remove from oven, garnish with parsley and serve with bread.