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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.3 Kcal (1647 kJ) | ||
| Calories from fat | 277.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.81g | 47% | |
|---|---|---|---|
| Cholesterol | 397.23mg | 132% | |
| Sodium | 465.01mg | 19% | |
| Potassium | 372.83mg | 8% | |
| Total Carbs | 11.85g | 4% | |
| Sugars | 6.71g | 27% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 17.77g | 36% | |
| Vitamin C | 85.4mg | 142% | |
| Vitamin A | 2mg | 66% | |
| Iron | 35.9mg | 200% | |
| Calcium | 215.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 126.04 Kcal (528 kJ) | ||
| Calories from fat | 88.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 47% | |
|---|---|---|---|
| Cholesterol | 127.3mg | 132% | |
| Sodium | 149.02mg | 19% | |
| Potassium | 119.48mg | 8% | |
| Total Carbs | 3.8g | 4% | |
| Sugars | 2.15g | 27% | |
| Dietary Fiber | 0.75g | 9% | |
| Protein | 5.69g | 36% | |
| Vitamin C | 27.4mg | 142% | |
| Vitamin A | 0.6mg | 66% | |
| Iron | 11.5mg | 200% | |
| Calcium | 69.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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