Instructions
Cut
DiceCut into small uniform cubes the onion (8mm)
Cut
DiceCut into small uniform cubes the bell pepper (8mm)
Cut
MinceCut into very fine pieces the garlic (2mm)
Cut
DiceCut into small uniform cubes the tomato (10mm)
Saute
Saute onion and bell pepper, in skillet, with olive oil, at 160C, 6min
Why this matters
What: Cook cut vegetables or aromatics in a small amount of fat over medium heat, stirring frequently.
Why: Gentle heat breaks down cell walls, releasing sugars and aromatic compounds. The fat carries fat-soluble flavours that water alone cannot extract.
- Heat too high — burns aromatics before they soften
- Not enough fat — food sticks and scorches
- Stirring too rarely — uneven cooking and hot spots
Bloom
Bloom garlic, cumin, paprika, and chili flakes, in skillet, 2min
Why this matters
What: Briefly heat ground spices in hot fat to release their essential oils and deepen their flavour.
Why: Many spice flavour compounds are fat-soluble. Blooming in oil dissolves and disperses these compounds far more effectively than adding dry spices to liquid.
- Leaving spices too long — they burn and turn bitter in seconds
- Oil too hot — instant scorching before oils release
- Adding ground spices to dry heat without fat — uneven toasting and burning
Simmer
SimmerCook just below boiling with tiny bubbles tomato, in skillet, with salt, 12min
Why this matters
What: Cook in liquid held just below boiling — small bubbles rise lazily to the surface.
Why: Gentle heat extracts gelatin from connective tissue, dissolves flavours from aromatics, and keeps the liquid clear. A rolling boil emulsifies fat and makes stocks cloudy.
- Letting it reach a full boil — clouds the liquid and toughens proteins
- Lid fully on — traps too much heat and causes boiling
- Not skimming foam — impurities get worked back into the liquid
Poach
Poach eggs, in skillet, 7min
Why this matters
What: Cook gently in liquid held well below boiling — no visible bubbling, just wisps of steam.
Why: Extremely gentle heat sets delicate proteins like eggs without tearing or toughening them. The surrounding liquid transfers heat evenly.
- Liquid too hot — whites shred and yolks harden
- Disturbing the food — breaks apart delicate items
- Forgetting to cover — top cooks slower than the submerged portion
Why It Works
- The eggs are the heart of this dish — create wells in the sauce and crack them in gently so the yolks stay intact
- Bell pepper adds sweetness and body to the sauce; dice it finely so it softens into the tomato base
- Serve directly from the pan with crusty bread for dipping into the runny yolks
- The sauce can be made ahead and refrigerated; reheat before poaching the eggs
Common Mistakes to Avoid
- Watch temperatures carefully
- Don't skip the resting step
Technical Details (CKL)
servings 4
ingredient "eggs" 200g
ingredient "tomato" 600g
ingredient "bell pepper" 150g
ingredient "onion" 150g
ingredient "garlic" 15g
ingredient "olive oil" 30ml
ingredient "cumin" 5g
ingredient "paprika" 5g
ingredient "chili flakes" 2g
ingredient "salt" 5g
pan "skillet" 28cm
knife "chef's knife"
cut "onion" style dice size 8mm
cut "bell pepper" style dice size 8mm
cut "garlic" style mince size 2mm
cut "tomato" style dice size 10mm
# Sauté the onion and pepper base
saute "onion" "bell pepper" in pan with "olive oil" at 160C for 6min
# Bloom the spices
bloom "garlic" "cumin" "paprika" "chili flakes" in pan for 2min
# Simmer the tomato sauce until thickened
simmer "tomato" in pan with "salt" for 12min
# Poach eggs in the sauce until whites set
poach "eggs" in pan for 7minThis recipe is defined using CKL (Culinary Knowledge Language), a precise language for describing cooking procedures.