Name: Roast Peppers with Jammy Eggs & Almond & Parsley Dressing Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 20g blanched almonds, chopped; 1 small bunch of flat-leaf parsley, chopped; 1 large garlic clove, finely chopped; 1 tbsp white balsamic vinegar or sherry vinegar; 7 tbsp extra virgin olive oil; 8 medium eggs; 250g roasted red peppers from a jar, drained and sliced into strips; Crusty bread, to serve

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Introduction

This delightful dish combines roasted red peppers with perfectly cooked ‘jammy’ eggs and a vibrant almond and parsley dressing. It’s a simple yet flavorful plate, perfect for brunch or a light dinner served with crusty bread.

A round white plate holds three halved boiled eggs with firm white sides and bright orange yolks placed on top of several long, bright red grilled pepper strips that show some char marks. The dish is sprinkled with chopped fresh green herbs, mostly parsley, and small pieces of crushed garlic, all mixed with a drizzle of olive oil that adds a shiny texture. The plate sits on a white marbled surface, and the colors of the dish stand out against the plain background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20g blanched almonds, chopped
1 small bunch of flat-leaf parsley, chopped
1 large garlic clove, finely chopped
1 tbsp white balsamic vinegar or sherry vinegar
7 tbsp extra virgin olive oil
8 medium eggs
250g roasted red peppers from a jar, drained and sliced into strips
Crusty bread, to serve

Instructions

Step 1: Make the dressing by bashing the chopped almonds, parsley, garlic, and some seasoning together using a pestle and mortar until you create a slightly chunky mixture.
Step 2: Stir in the vinegar and extra virgin olive oil, bashing gently as you go. Taste and adjust seasoning, keeping in mind the dressing should be bold to complement the eggs.
Step 3: Bring a pan of water to a boil. Carefully add the eggs and cook for 7 to 8 minutes for ‘jammy’ eggs—firm whites with a slightly soft center.
Step 4: Immediately place cooked eggs in cold water, then peel them once warm enough to handle. Slice each egg in half and arrange on a serving plate.
Step 5: Season the eggs lightly, arrange the roasted red pepper strips around them, and spoon the almond and parsley dressing over the top.
Step 6: Serve immediately with crusty bread while the eggs are still warm to enjoy the full harmony of flavors.

Tips & Variations

Use smoked paprika or a pinch of chili flakes in the dressing for a subtle smoky heat.
Swap blanched almonds for walnuts or pine nuts for a different nutty flavor.
If you don’t have a pestle and mortar, pulse the dressing ingredients gently in a food processor to retain some texture.
Try adding a squeeze of lemon juice to brighten the dressing even more.

Storage

Because the eggs are best served warm, this dish is ideal eaten fresh. You can store any leftover dressing separately in an airtight container in the fridge for up to 3 days. Reheat the eggs gently in warm water before serving if needed, but avoid microwaving to keep the texture intact.

How to Serve

A round white plate holds a simple dish with about two layers; the bottom layer consists of bright red roasted pepper slices with a slightly charred texture, arranged loosely across the plate. The top layer features halves of soft-boiled eggs with firm, white edges and rich, golden yolks in the center. Fresh green herbs are sprinkled generously over the eggs and peppers, along with a drizzle of green herb sauce and small pieces of chopped garlic, adding texture and color contrast. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What are ‘jammy’ eggs?

‘Jammy’ eggs are boiled eggs cooked just long enough for the whites to be firm while the yolks remain soft and slightly creamy, similar to jam.

Can I use fresh roasted peppers instead of jarred?

Yes, fresh roasted peppers work beautifully. Peel and slice them once cooled before assembling the dish.