Pipérade With Poached Eggs

By á-174942

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

Details

Servings 4

Preparation

Step 1

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.