Pipérade with Poached Eggs

Name: Pip&#233;rade with Poached Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 Tbs. extra-virgin olive oil; 4 andouille sausages, cut diagonally <br>&nbsp into 1&#8260;2-inch-thick slices; 1 yellow onion, thinly sliced; 2 garlic cloves, thinly sliced; 2 red bell peppers, seeded, deribbed <br>&nbsp and cut into 1&#8260;4-inch-thick slices; 3 large tomatoes, peeled, seeded and diced; 1&#8260;4 tsp. red pepper flakes; Salt, to taste; 8 eggs; 8 slices country-style bread, each <br>&nbsp 1&#8260;2 inch thick, toasted

A specialty of the Basque region of France, pipérade is based on tomatoes and bell peppers cooked in olive oil. It can have many variations, including the addition of onions and meat. Here, andouille sausage lends a spicy kick.

Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Serves 4.

Ingredients

1 Tbs. extra-virgin olive oil
4 andouille sausages, cut diagonally
into 1⁄2-inch-thick slices
1 yellow onion, thinly sliced
2 garlic cloves, thinly sliced
2 red bell peppers, seeded, deribbed
and cut into 1⁄4-inch-thick slices
3 large tomatoes, peeled, seeded and diced
1⁄4 tsp. red pepper flakes
Salt, to taste
8 eggs
8 slices country-style bread, each
1⁄2 inch thick, toasted

Directions

In a large sauté pan over medium-high heat, warm the olive oil. Add the sausages and cook, stirring occasionally, until browned, 5 to 7 minutes. Using a slotted spoon, transfer the sausages to a plate. Reduce the heat to medium, add the onion, garlic and bell peppers and cook until softened, 8 to 10 minutes. Add the sausages, tomatoes and red pepper flakes, and cook until most of the liquid has evaporated and the tomatoes are soft, about 5 minutes. Season with salt and keep warm.

Poach the eggs in an egg poacher according to the manufacturer's instructions. Place 2 slices of toast on each of 4 plates. Spoon the pipérade over the toasts and top each with a poached egg.

Serves 4.