Mediterranean Style Poached Eggs Recipes

MEDITERRANEAN-STYLE POACHED EGGS

Mediterranean-Style Poached Eggs image

From an old issue of Cooking Light. Here for safe-keeping. "Eggs gently cook atop a savory mixture of onion, bell pepper, tomatoes and artichoke hearts in this version of piperade. Served over toasted bread, it makes a filling one-dish meal."

Provided by Bren in LR

Categories Brunch

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup green pepper strip
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 1/2 cups canned crushed tomatoes
1/4 teaspoon ground 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 olive
1/4 cup grated fresh parmesan cheese (1-oz)
4 slices French bread, toasted

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper strips and garlic; saute 5 minutes.
Add cumin and paprika; saute 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 toasted French bread slices.

Nutrition Facts : Calories 438.5, Fat 15.9, SaturatedFat 4.2, Cholesterol 191.5, Sodium 622.3, Carbohydrate 56.6, Fiber 12.1, Sugar 6, Protein 20.3

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