Piperade, a classic Basque dish featuring sweet peppers, onions, and tomatoes is used here as a flavorful base for poached eggs.
Provided by Lynnda Cloutier
Categories Eggs
Number Of Ingredients 10
Steps:
- 1. In skillet over medium heat, warm olive oil. Add onion and saute til translucent, 2 to 3 minutes. Add red and green bell peppers and saute til they begin to soften, 3 to 4 minutes. Cover and cook til vegetables are very soft and limp, 3 to 4 minutes more.
- 2. Stir in tomatoes, garlic, salt, pepper and cayenne pepper. Recover, reduce heat to low and cook til mixture thickens, about 20 minutes. Keep mixture warm. The piperade can be made up to 2 days in advance. Cover and refrigerate. Reheat gently just before serving.
- 3. Poach the eggs. To serve, divide piperade among warmed individual bowls and top each serving with a poached egg. Serves 4
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