Poached Eggs Piperade
Piperade, a sauteed mixture of onion, peppers, and tomatoes typically paired with eggs, originates from the Basque region of France. In this lightened version, the colorful bell peppers provide a healthy dose of the antioxidant vitamin C.
- 2 teaspoons extra-virgin olive oil
- 1 white onion, coarsely chopped, (about 1 1/4 cups)
- 1 cup mix of red, yellow, and orange bell peppers, coarsely chopped
- 1 clove garlic, minced
- 3 large plum tomatoes, seeded and coarsely chopped
- 4 large eggs
- 1/4 cup crumbled feta cheese
- Ground Espelette pepper of hot paprika to taste
- Heat oil in a large skillet on medium heat. Add onion, peppers, and garlic and saute until soft, about 5 minutes. Add tomatoes and saute until soft, about 3 minutes. Spread mixture evenly in skillet.
- Break eggs over vegetable mixture, spacing evenly. Cover skillet and reduce heat to low. Cook for about 5 minutes; yolk will still be soft.
- Use a wide spatula and transfer 2 eggs with veggies underneath to each plate. Sprinkle with feta cheese and spoon remaining veggies around egg and season with pepper (or hot paprika). Serve with crusty whole-grain or sourdough bread.
- Recipe provided by Beyond The Mediterranean Diet: European Secrets Of The Super Healthy by Culinary Nutritionist Layne Lieberman, R.D.
Per serving: 334 kcal cal., 19 g fat) (387 mg sodium, 5 g fiber, 20 g pro.. Percent Daily Values are based on a 2,000 calorie diet