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Skillet-Poached Eggs With Braised Peppers and Onions

Skillet-Poached Eggs With Braised Peppers and Onions
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2011

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.