EGGS BAKED IN PIPéRADE

Eggs Baked in Pipérade image

Yield Makes 4 servings

Number Of Ingredients 8

Previous Next

1 large onion, chopped
2 red bell peppers, chopped
3 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika
1 teaspoon minced garlic
2 (14- to 15-ounce) cans diced tomatoes, including juice
8 large eggs
3 ounces crumbled feta (3/4 cup)

Steps:

Put oven rack in middle position and preheat oven to 450°F.
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. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.
Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon. Crack an egg into each indentation and season with salt and pepper. Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes. Sprinkle with feta and serve immediately.