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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.
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.