Randy Mayor; Fonda Shaia
Yield
4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)

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.

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.