
Pipérade with Poached Eggs
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:
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.