Poached Eggs In Piperade

1. 1

   Heat oil in heavy 10 inch skillet over medium heat. Add onion, bell peppers, and garlic. Saute until vegetables begin to soften, about 3 minutes. Add tomatoes, and saute 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.

2. 2

   Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate. Spoon remaining vegetables around eggs. Sprinkle piperade with feta cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.