Poached Eggs with Sweet Pepper Pip and #233;rade

In a fry pan over medium heat, warm the olive oil. Add the onion and a pinch <i>each</i> of salt and pepper. Cook, stirring occasionally, until the onion just begins to soften, 4 to 5 minutes. Add the garlic and bell peppers and another pinch <i>each</i> of salt and pepper. Cook, stirring occasionally, until the peppers are tender with a bit of a bite and the onion is very soft, 6 to 8 minutes more. Stir in 1 Tbs. of the vinegar and the sugar and continue cooking until the vinegar has almost evaporated, 1 to 2 minutes more. Cover to keep warm. Fill a deep saut&#233; pan halfway with cold water. Add the 1 tsp. salt and the remaining 1 Tbs. vinegar and place the pan over medium heat. When the water begins to simmer, break the eggs, one at a time, into a cup and slip each one gently into the water. Cook for 1 minute, then gently slide a spatula under the eggs to prevent sticking. Poach to the desired doneness, 3 to 5 minutes. To serve, divide the pepper mixture among individual plates. Using a slotted spoon, scoop the eggs from the simmering water, drain slightly and place 1 egg on top of each serving of peppers. Sprinkle with the parsley and serve immediately. Serves 4. Adapted from Williams-Sonoma <i>Good for You, </i>by Dana Jacobi (Weldon Owen, 2013).