Skillet-Poached Eggs With Braised Peppers and Onions

poached-eggs-peppers-onions
Photo by Christopher Baker
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 302 calories
    • 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
  • September 2011

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 3 red bell peppers, sliced
  3. Check 2 medium onions, sliced
  4. Check 1 14.5-ounce can diced tomatoes
  5. Check 1teaspoon paprika
  6. Check kosher salt and black pepper
  7. Check 8 large eggs
  8. Check 2tablespoons chopped fresh flat-leaf parsley
  9. Check 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.