Geoffrey Zakarian's Sous-Vide Weekend Eggs
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.