Poached Eggs with Sweet Pepper Pipérade
Pipérade is a Basque-style sauté of sweet onions and colorful peppers. Choose different colors of peppers for the maximum variety of antioxidants, plus a high dose of naturally occurring vitamin C to start your day.
- 2 Tbs. olive oil
- 1 small yellow onion, thinly sliced
- Sea salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 1 garlic clove, minced
- 1 each red, yellow and orange bell pepper, seeded and thinly
- 2 Tbs. white wine vinegar
- 1 tsp. sugar
- 4 eggs
- 2 Tbs. chopped fresh flat-leaf parsley
In a fry pan over medium heat, warm the olive oil. Add the onion and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion just begins to soften, 4 to 5 minutes. Add the garlic and bell peppers and another pinch each of salt and pepper. Cook, stirring occasionally, until the peppers are tender with a bit of a bite and the onion is very soft, 6 to 8 minutes more. Stir in 1 Tbs. of the vinegar and the sugar and continue cooking until the vinegar has almost evaporated, 1 to 2 minutes more. Cover to keep warm.
Fill a deep sauté pan halfway with cold water. Add the 1 tsp. salt and the remaining 1 Tbs. vinegar and place the pan over medium heat. When the water begins to simmer, break the eggs, one at a time, into a cup and slip each one gently into the water. Cook for 1 minute, then gently slide a spatula under the eggs to prevent sticking. Poach to the desired doneness, 3 to 5 minutes.
To serve, divide the pepper mixture among individual plates. Using a slotted spoon, scoop the eggs from the simmering water, drain slightly and place 1 egg on top of each serving of peppers. Sprinkle with the parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).