ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pipérade with Poached Eggs

Yield Makes 2 servings
Serve bowls of this stew with toasted slices of rustic olive bread. Prep and Cook Time: about 1 hour.

Ingredients

  • 1 tablespoon olive oil
  • 2 ounces large rounds or pieces thinly sliced pancetta
  • 1 1/2 pounds red, yellow, and/or green bell peppers, stemmed, seeded, and slivered lengthwise
  • 1 small red onion, slivered lengthwise
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons fresh thyme leaves or 1/2 tsp. dried thyme
  • About 1/2 tsp. salt
  • 2 cups low-sodium chicken broth
  • 2 tablespoons sherry vinegar
  • 2 Roma tomatoes, quartered lengthwise
  • 1/4 cup halved pitted kalamata olives (optional)
  • Freshly ground black pepper
  • 2 to 4 soft-poached eggs (recipe follows)

Nutrition Information

  • calories 452
  • caloriesfromfat 70 %
  • protein 18 g
  • fat 35 g
  • satfat 11 g
  • carbohydrate 18 g
  • fiber 2.7 g
  • sodium 1621 mg
  • cholesterol 337 mg

How to Make It

  1. Pour olive oil into a large frying pan over medium-high heat. Add pancetta and cook, stirring occasionally, until it begins to get crisp and brown, 4 to 5 minutes. With a slotted spoon, transfer pancetta to a bowl.

  2. Add peppers, onion, garlic, thyme, and 1/2 tsp. salt to pan, and cook, stirring often, until vegetables begin to soften, 7 to 10 minutes. Lower heat to medium-low and cook, stirring occasionally, until very soft, about 25 minutes longer.

  3. Add chicken broth, vinegar, tomatoes, and cooked pancetta to pan. Increase heat to medium-high, and boil, stirring often, until liquid is very slightly reduced and thickened, 8 to 10 minutes. Stir in olives if using, and season to taste with pepper and more salt.

  4. Meanwhile, poach eggs (recipe follows).

  5. Spoon pipérade into 2 wide, shallow bowls, and nestle 1 or 2 poached eggs in each serving.

  6. Perfect Poached Eggs

  7. Put about 3 in. water in a wide pan; bring to a boil over high heat. With a slotted spoon, quickly and gently immerse eggs in the shell, 1 at a time, for 8 seconds, then lift out.

  8. Pour out all but 1 in. of water from pan; reduce heat so bubbles on pan bottom pop to the surface only occasionally. Crack eggs 1 at a time, and, holding shell close to the surface of the water, break it open to let egg slide gently into water. Cook to desired doneness (poke gently with a spoon to check), 3 to 4 minutes for soft-poached eggs.

  9. With slotted spoon, lift eggs 1 at a time from water.

  10. Note: Nutrition analysis is per serving.