Mediterranean-Style Poached Eggs

Mediterranean-Style Poached Eggs Recipe
Randy Mayor; Fonda Shaia
Eggs gently cook atop a savory mixture of onion, bell pepper, tomatoes, and artichoke hearts in this version of pipérade. Served over toasted bread, it makes a filling one-dish meal.


4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)

Recipe from

Cooking Light

Nutritional Information

Calories 355
Caloriesfromfat 30 %
Fat 11.9 g
Satfat 3.5 g
Monofat 5.4 g
Polyfat 1.5 g
Protein 17.8 g
Carbohydrate 46.2 g
Fiber 7.5 g
Cholesterol 217 mg
Iron 3.8 mg
Sodium 1050 mg
Calcium 197 mg


2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup green bell pepper strips
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 1/2 cups canned crushed tomatoes
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, drained and cut in half
4 large eggs
1/4 cup chopped fresh parsley
1/4 cup chopped pitted kalamata olives
1/4 cup (1 ounce) grated fresh Parmesan cheese
4 (1 1/2-ounce) slices French bread, toasted


Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Add cumin and paprika; sauté 1 minute. Reduce heat to medium; stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally. Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Cover and cook 8 minutes or until eggs are done. Sprinkle with parsley, olives, and cheese. Serve over bread.

Ken Haedrich,

Cooking Light

April 2004
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