Eggs Poached in Piperade
"Piperade is a saucy mix of tomatoes and peppers from the Basque region of France and it is often paired with eggs. Serve with crusty bread and a salad for a nice light dinner."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 1 large onion, chopped
- 2 red bell peppers, chopped
- 3 tablespoons extra virgin olive oil
- 1⁄2 teaspoon hot paprika
- 1 teaspoon minced garlic
- 2 (14 ounce) cans diced tomatoes, including juice
- 6 large eggs
- 3 ounces crumbled feta (3/4 cup)
- salt and pepper
directions
- Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
- Spread mixture evenly in skillet and make 6 indentations in the mixture with the back of a spoon. Carefully break eggs into each indentation. Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low. Cook eggs until whites set but yolks are still soft, about 5 minutes.
- Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate. Spoon remaining vegetables around eggs. Sprinkle pipérade with feta cheese and serve.
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