Mediterranean-Style Poached Eggs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Eggs gently cook atop a savory mixture of onion, bell pepper, tomatoes, and artichoke hearts in this version of pipérade. Served over toasted bread, it makes a filling one-dish meal. Ingredients:
2 teaspoons olive oil |
1 1/2 cups chopped onion |
1 cup green bell pepper strips |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon paprika |
2 1/2 cups canned crushed tomatoes |
1/4 teaspoon black pepper |
1 (14-ounce) can artichoke hearts, drained and cut in half |
4 large eggs |
1/4 cup chopped fresh parsley |
1/4 cup chopped pitted kalamata olives |
1/4 cup (1 ounce) grated fresh parmesan cheese |
4 (1 1/2-ounce) slices french bread, toasted |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Add cumin and paprika; sauté 1 minute. Reduce heat to medium; stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally. Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Cover and cook 8 minutes or until eggs are done. Sprinkle with parsley, olives, and cheese. Serve over bread.
|
|