POACHED EGG WITH SPICY RED PEPPER PUREE

[JJ Judkins]

POACHED EGG WITH SPICY RED PEPPER PUREE

Yield: 4 servings
Source: "Cooking with The Diabetic Chef"
Info: diabeticgourmet.com/book_archive/details/23.shtml

INGREDIENTS

- 4 red bell peppers, diced
- 1/2 cup white wine
- 1/3 cup shallots, diced
- Dash hot pepper sauce
- 1 quart water
- 2 teaspoons white vinegar
- 4 large eggs

DIRECTIONS

Place the red bell peppers, white wine, and shallots in a
pan over low heat and cover. Cook for about 25-30 minutes,
or until the peppers are very tender. Place the mixture
in a food processor and puree until it is smooth. Season
it with a dash hot pepper sauce and set it aside.

Place the water and vinegar in a shallow pan and bring the
liquid to a boil. Reduce the heat to a simmer. Crack one
egg into a cup or mug, then pour the egg very gently into
the water. Cook the egg for 3-5 minutes. Remove the egg
from the water and serve immediately with the red pepper
puree overtop. Repeat the process with the remaining eggs.

Nutritional Information Per Serving (1 egg, 1/3 cup sauce):
Calories: 146, Fat: 5 g, Cholesterol: 213 mg, Sodium: 70 mg,
Carbohydrate: 13 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 8 g
Diabetic Exchanges: 1 Lean Meat, 2 Vegetable, 1 Fat