Poached Eggs Piperade
Heat oil in a large skillet on medium heat. Add onion, peppers, and garlic and sauté until soft, about 5 minutes. Add tomatoes and sauté until soft, about 3 minutes. Spread mixture evenly in skillet.Advertisement
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.