Eggs Poached in Piperade

Ingredients

• 1 large onion
• chopped
• 2 red bell peppers
• chopped
• 3 tablespoons extra virgin olive oil
• 12 teaspoon hot paprika
• 1 teaspoon minced garlic
• 2 (14 ounce) cans diced tomatoes
• including juice
• 6 large eggs
• 3 ounces crumbled feta (3/4 cup)
• salt and pepper

Instructions

1. Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes.
2. Add paprika and garlic and cook, stirring, 1 minute.
3. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
4. Spread mixture evenly in skillet and make 6 indentations in the mixture with the back of a spoon.
5. Carefully break eggs into each indentation.
6. Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low.
7. Cook eggs until whites set but yolks are still soft, about 5 minutes.
8. Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate.
9. Spoon remaining vegetables around eggs.
10. Sprinkle piperade with feta cheese and serve.