Skillet-Poached Eggs With Braised Peppers and Onions
Serves 4|
Hands-On Time:
20m
|
Total Time:
25m
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
- 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.
Nutritional Information
- 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.
Quick Tip
Add the eggs to the pan just before you’re ready to serve. They cook very quickly and can easily become overdone.
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