Eggs Baked in Piperade

1. 1

   Put oven rack in middle position and preheat oven to 450F.

2. 2

   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.

3. 3

   Add paprika and garlic and cook, stirring, 1 minute.

4. 4

   Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.

5. 5

   Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.

6. 6

   Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon.

7. 7

   Crack an egg into each indentation and season with salt and pepper.

8. 8

   Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes.

9. 9

   Sprinkle with feta and serve immediately.

* Per serving · 4 servings · Values may vary.