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Ingredients
- 4 x Red bell peppers, roasted, peeled, and seeded
- 5 x Garlic cloves, whole
- 6 x Egg yolks, *see warning below
- 1 c. Extra virgin olive oil One lemon, Juice of Salt and pepper
Directions
- Roast the peppers on a grill or possibly in a broiler till the skin is charred and blistered. Rub off the charred skins with a clean towel and seed. Puree the peppers and garlic in a food processor or possibly blender. Add in the egg yolks and continue working. Gradually add in the oil to the mix in a thin steady stream till incorporated. Add in the lemon juice and season with salt and pepper to taste.
- RAW EGG WARNING
- The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
- Avoid mixing yolks and whites with the shell."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 403g | |
| Calories 140 | |
| Calories from Fat 11 | 8% |
| Total Fat 1.24g | 2% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 876mg | 25% |
| Total Carbs 27.85g | 7% |
| Dietary Fiber 8.5g | 28% |
| Sugars 16.52g | 11% |
| Protein 4.69g | 8% |
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