Skillet-Poached Eggs With Braised Peppers and Onions

Skillet-Poached Eggs With Braised Peppers and Onions
Christopher Baker
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preparation
20
minutes
cooking
25
minutes
Serves 4

Ingredients

3
tablespoons
olive oil
3
red bell peppers, sliced
2
medium onions, sliced
1
14.5-ounce can diced tomatoes
1
teaspoon
paprika
kosher salt and black pepper
8
large eggs
2
tablespoons
chopped fresh flat-leaf parsley
country bread, for serving

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, stirring often, until beginning to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more.
  2. Add the tomatoes (with their juices), paprika, and ½ teaspoon each salt and black pepper to the skillet. Cover and simmer until the liquid has thickened slightly, 3 to 5 minutes.
  3. Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season with ¼ teaspoon each salt and black pepper, cover, and cook over medium heat until the egg whites are set, 2 to 3 minutes. Sprinkle with the parsley and serve with the bread.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 302
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 423 mg
  • Sodium 748 mg
  • Protein 15 g
  • Carbohydrate 15 g
  • Sugar 9 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 77 mg
What does this mean? See Nutrition 101.

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