Poached Eggs in Pipérade
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 2 tablespoons olive oil
- 4 large eggs
- 3 garlic cloves, finely chopped
- Carbohydrate 17 g(6%)
- Cholesterol 385 mg(128%)
- Fat 26 g(41%)
- Fiber 4 g(15%)
- Protein 17 g(34%)
- Saturated Fat 7 g(36%)
- Sodium 283 mg(12%)
- Calories 371
Preparation Heat oil in heavy 10-inch skillet over medium heat. Add onion, bell peppers, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add tomatoes and sauté until soft, about 3 minutes. Season to taste with salt and pepper. Spread mixture evenly in skillet. Carefully break eggs over vegetable mixture, spacing evenly. 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.
Preparation Heat oil in heavy 10-inch skillet over medium heat. Add onion, bell peppers, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add tomatoes and sauté until soft, about 3 minutes. Season to taste with salt and pepper. Spread mixture evenly in skillet. Carefully break eggs over vegetable mixture, spacing evenly. 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.
