For nice, neatly centred yolks, stir the eggs for a minute when you first add them to the water.
1 tbsp olive oil
6 mixed capsicum (yellow, red or orange) seeds discarded, thinly sliced
2 tbsp extra-virgin olive oil, or to taste
1 tbsp white wine vinegar, or to taste1 tbsp capers in salt, rinsed and drained
1 garlic clove, very thinly sliced on a mandolin
4 eggs, at room temperature
1 large handful of basil leaves, torn
Crusty bread and anchovy fillets, to serve
- Heat a large wide saucepan or deep frying pan over high heat, add oil, then capsicum and sauté until capsicum is tender and turns golden brown (3-5 minutes). Remove pan from heat, cover with a lid and set aside for capsicum to steam and soften (5-10 minutes). Add extra-virgin olive oil, white wine vinegar, capers and garlic to capsicum, season to taste and toss to combine.
- Meanwhile, bring a saucepan of water to a simmer over medium-high heat, add eggs and cook to your liking (7 minutes for medium yolks). Drain and refresh under cold water to stop the cooking, then set aside in cold water, and peel and halve when ready to serve.
- To serve, divide capsicum mixture among plates, top each portion with a halved egg, drizzle with pan juices and scatter with basil. Serve with crusty bread and anchovies.
Source : Gourmet Traveler