Poached Eggs with Cubanelle Pepper Puree
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
4 Cubanelle peppers
1/4 cup plus 1 Tbsp extra virgin olive oil, plus more for brushing
1/2 lb mixed wild mushrooms, thickly sliced
1 shallot, minced
1 garlic clove, minced
1 Tbsp minced marjoram
salt and freshly ground pepper
1 tsp jalapeno hot sauce
4 large eggs
Preheat the oven to 400°. On a baking sheet, brush the peppers with olive oil and roast for 20 minutes, turning once, until lightly browned and softened. Transfer the peppers to a bowl, cover with plastic wrap and let cool for 10 minutes.
Meanwhile, in a medium skillet, heat 2 Tbsp of the olive oil. Add the mushrooms and cook over moderately high heat, stirring, until lightly browned, 4 minutes. Stir in the shallot, garlic, and marjoram and cook until fragrant, 2 minutes. Season with salt and pepper and keep warm.
Peel, core, and seed the peppers. Transfer the peppers to a blender and puree. With the machine on, add the remaining 3 Tbsp of oil and the hot sauce and puree. Season with salt and pepper.
Bring a large saucepan filled with 3 inches of water to a simmer. Crack each egg into a cup, then slide it into the water. Poach the eggs over low heat until the whites are set and the yolks are runny, about four minutes. Using a slotted spoon, lift the eggs out of the water and blot them dry.
Spoon the pepper puree onto plates and top with the mushrooms. Set the eggs on the mushrooms, season lightly with salt and pepper and serve.