Eggs Poached in Piperade

Piperade is a saucy mix of tomatoes and peppers from the Basque region of France and it is often paired with eggs. Serve with crusty bread and a salad for a nice light dinner.

• Ready In: 30 mins
• Serves: 3

Ingredients

• 1  large onion, chopped
• 2  red bell peppers, chopped
• 3  tablespoons extra virgin olive oil
• 1⁄2 teaspoon hot paprika
• 1  teaspoon  minced garlic
• 2 (14 ounce) cans diced tomatoes, including juice
• 6  large eggs
• 3  ounces  crumbled feta (3/4 cup)
•  salt and pepper

Directions

1. Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
2. Spread mixture evenly in skillet and make 6 indentations in the mixture with the back of a spoon. Carefully break eggs into each indentation. Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low. Cook eggs until whites set but yolks are still soft, about 5 minutes.
3. Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate. Spoon remaining vegetables around eggs. Sprinkle pipérade with feta cheese and serve.