Eggs Poached In Piperade

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 3
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.