Skillet-Poached Eggs With Braised Peppers and Onions
Serves 4| Hands-On Time: | Total Time:
- 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.
- 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.
- 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.
- Per Serving
- Calories 302
- Fat 20g
- Sat Fat 5g
- Cholesterol 423mg
- Sodium 748mg
- Protein 15g
- Carbohydrate 15g
- Sugar 9g
- Fiber 4g
- Iron 3mg
- Calcium 77mg
What does this mean? See Nutrition 101 .
Add the eggs to the pan just before you’re ready to serve. They cook very quickly and can easily become overdone.