Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Ken Haedrich
Recipe by Cooking Light April 2004

Gallery

Randy Mayor; Fonda Shaia

Recipe Summary

Yield:
4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

355 calories; calories from fat 30%; fat 11.9g; saturated fat 3.5g; mono fat 5.4g; poly fat 1.5g; protein 17.8g; carbohydrates 46.2g; fiber 7.5g; cholesterol 217mg; iron 3.8mg; sodium 1050mg; calcium 197mg.
Advertisement
Advertisement