Tunisian-Style Poached Eggs in Red Pepper Sauce

Tunisian-Style Poached Eggs in Red Pepper Sauce served with Chickpeas with Leeks, Spinach, and Smoked Paprika from Bon Appetite’s Food Lover’s Cleanse.

This was my first time poaching an egg.  To my surprise, it went off without a hitch.  The recipe made 4 servings and we were only 2, so I did some Googling to see if it was safe to save our poached eggs for the next day.  Alton Brown says that poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water (without reboiling).  The Kitchn offers up the stress-saving strategy for Poaching Eggs Ahead of Time the night before a brunch: under-cook them slightly the first time around, refrigerate them overnight in a container filled with cold water, and then do the final minute of poaching right before brunch.  These two set of instructions accomplish the same thing, but with Alton’s method you poach the eggs completely and then just warm them up in the morning while with the Kitchn’s method you undercook them and then finish the poaching process in the morning.  Since we won’t be eating our leftover poached eggs for brunch, I’ll ditch them and just poach two more for our dinner tomorrow.

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