Eggs Poached in Piperade

1. 1

   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.

2. 2

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

3. 3

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

4. 4

   Spread mixture evenly in skillet and make 6 indentations in the mixture with the back of a spoon.

5. 5

   Carefully break eggs into each indentation.

6. 6

   Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low.

7. 7

   Cook eggs until whites set but yolks are still soft, about 5 minutes.

8. 8

   Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate.

9. 9

   Spoon remaining vegetables around eggs.

10. 10

    Sprinkle piperade with feta cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.