Mediterranean-Style Poached Eggs

2 Reviews
ADD YOUR REVIEW
Randy Mayor; Fonda Shaia
Yield
4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)
By Ken Haedrich
April 2004
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

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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Ratings & Reviews

EllenDeller's Review

WendyMex
November 21, 2012
Thought we'd love this, but it was not that great. The cumin and paprika are wrong--basil and oregano make more sense. The problem, though, was the crushed tomatoes which are bitter and flavorless unless cooked into a long-simmering sauce. I actually had to add sugar to make this edible! This would be so much better with diced tomatoes, perhaps fire-roasted,and some added greenery like fresh spinach or arugula slivered on top.

WendyMex's Review

EllenDeller
August 01, 2010
This is a very easy dish. Make the sauce ahead of time and poach the eggs just before serving. I served on puff pastry shells sprinkled with a lot of parmesan and pepper before baking. The shells can also be made a day ahead. Very tasty, just remember to salt and pepper to taste and use a good aged parmesan to spinkle on the top. Perfect for brunch.
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