25 minutes
A savory and colorful dish featuring eggs poached in a sauce made with onions, bell peppers, and tomatoes, seasoned with piment d'Espelette.
0.25 fluid ounces
Yellow Onion, halved and thinly sliced
0 oz
Garlic Clove, minced
each
Bell Pepper, stemmed, seeded, thinly sliced
0 oz
Bell Pepper, stemmed, seeded, thinly sliced
0 oz
teaspoons
Diced Or Crushed Tomatoes
0 oz
teaspoons
Piment D'Espelette Or Hot Smoked Paprika
teaspoons
each
1. Cook Aromatics
Heat the olive oil in a large, deep skillet over medium heat. Add the sliced onion, minced garlic, green bell pepper, and red bell pepper. Sprinkle in 1 teaspoon of salt. Cook for about 10 minutes until onions are translucent and peppers are tender.
2. Prepare Tomato Sauce
Stir in the diced tomatoes with the sugar, ½ teaspoon of salt, and piment d'Espelette or hot smoked paprika. Simmer for about 5 minutes until the sauce is slightly thickened.
3. Poach Eggs
Make four wells in the sauce. Crack an egg into each well, season with a pinch of salt and black pepper. Cover and simmer for 6 to 10 minutes until eggs are cooked to your liking.
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