Pipérade With Poached Eggs

Pipérade With Poached Eggs
Pipérade With Poached Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 4

    andouille sausages cut diagonally

  • into 1/2"-thick slices

  • 1

    yellow onion thinly sliced

  • 2

    garlic cloves thinly sliced

  • 2

    red bell peppers seeded, deribbed, and cut into 1/4"-thick slices

  • 3

    large tomatoes peeled, seeded, and diced

  • 1/4

    teaspoon red pepper flakes

  • Salt to taste

  • 8

    large eggs

  • 8

    slices country-style bread, 1/2" 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. This recipe yields 4 servings.

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