From The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin (Smith Street Books, November 2018 – AU$ 49.99, NZ$ 59.99)
MORRONES A LA PARRILLA CON HUEVO Y QUESO
Barbecued capsicum with egg and pecorino
4 medium red capsicums (bell peppers)
90 g (3 oz/1 cup) finely grated pecorino
1 tablespoon coarsely chopped flat-leaf parsley
2 tablespoons extra virgin olive oil
Cut each capsicum in half lengthways, remove the stalks, seeds and white membrane and discard.
Preheat a barbecue hotplate or grill plate to high.
Place the capsicum on the barbecue and cook, turning frequently, for 10–15 minutes – you want the capsicum to be soft, but not too charred.
Turn the capsicum so they are cut side up, crack an egg into each half, then close the lid of the barbecue and cook for 8–10 minutes, until the eggs have set.
To serve, sprinkle over the cheese and parsley, and drizzle over the olive oil.
This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be soft and tender, so give them some time alone on the barbecue before cracking in the eggs.
For a slight variation on this recipe, lay a thin slice of provolone over each egg instead of using pecorino.