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.
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
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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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.
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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