Mediterranean-Style Poached Eggs

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.

Yield: 4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 30%
  • Fat: 11.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 17.8g
  • Carbohydrate: 46.2g
  • Fiber: 7.5g
  • Cholesterol: 217mg
  • Iron: 3.8mg
  • Sodium: 1050mg
  • Calcium: 197mg

Ingredients

  • 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

Preparation

  1. 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.
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