Sardines on Stewed Peppers with Chopped Egg

Instructions

1. 1

   Cook 1 egg, about 55 g without shell, for 10 minutes in 500 ml of boiling water. Cool it in cold water and peel. Cut the 150 g of seeded bell pepper into thin strips.

2. 2

   Heat 5 g of the 8 g of oil in a sauté pan. Cook the pepper for 5 minutes over medium heat, add a pinch of paprika and 50 ml of water. Cover and cook for 10 minutes, then uncover for 3 minutes to reduce.

3. 3

   Blend half the pepper with its juices, then return the purée to the strips. Chop the hard-boiled egg and stir half of it into this thick sauce; keep the other half to finish the dish.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.