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Poached Eggs Piperade

Poached Eggs Piperade


  • 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


  1. 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.
  2. Break eggs over vegetable mixture, spacing evenly. Cover skillet and reduce heat to low. Cook for about 5 minutes; yolk will still be soft.
  3. 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.

Nutrition Information

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


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