Red bell peppers, roasted, peeled, chopped, and suspended in oil, are a great condiment for all sorts of things. Here they add a soft sweetness that contrasts nicely with toasty cumin and pumpkin seeds. You can adjust the spiciness of the dish to suit your taste. If you have toasted sunflower seeds or sesame seeds on hand, there’s no harm in using them instead of pumpkin seeds. Better yet, throw a party for your seed collection and use them all.
- Roast the pepper on a grill or over a medium-high flame on your stove, turning occasionally, until it is charred all over and softened. Cool the pepper, then peel it. Discard the stem. Scrape out the seeds. Finely chop the pepper. Combine in a bowl with the oil. Season with salt and set aside.
- Arrange the eggs cut sides up on a small plate, just big enough to hold them snugly. Spoon the roasted pepper on and around the eggs and strew the cilantro and pumpkin seeds over them. Sprinkle the cumin all over. Drizzle with the oil, season with salt, and finish with few drops of vinegar per egg.
Excerpted from HOW TO DRESS AN EGG © 2020 by Ned Baldwin and Peter Kaminsky. Photography © 2020 by Hirsheimer & Hamilton. Illustrations © 2020 by Gerardo Blumenkrantz. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.