Pipérade with Poached Eggs

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

Yield: Makes 2 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 452
  • Calories from fat: 70%
  • Protein: 18g
  • Fat: 35g
  • Saturated fat: 11g
  • Carbohydrate: 18g
  • Fiber: 2.7g
  • Sodium: 1621mg
  • Cholesterol: 337mg

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)

Preparation

  1. 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. 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. 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. 4. Meanwhile, poach eggs (recipe follows).
  5. 5. Spoon pipérade into 2 wide, shallow bowls, and nestle 1 or 2 poached eggs in each serving.
  6. Perfect Poached Eggs
  7. 1. 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. 2. 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. 3. With slotted spoon, lift eggs 1 at a time from water.
  10. Note: Nutrition analysis is per serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pipérade with Poached Eggs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy