Sunday Mornings at My House... poached eggs with sweet pepper piperade

     Enjoying a lazy Sunday morning with poached eggs and sweet bell peppers on our late morning menu.  My husband just returned from visiting family in the  southwest and the colors of our breakfast remind him of the sunsets in the national parks he hiked throughout.  And I have to agree with him that anything this colorful has to be good for you!

  
   Poached Eggs with Sweet Pepper Piperade
                       • recipe from Williams-Sonoma TASTE •

• 2 tablespoons olive oil
• 1 small yellow onion, thinly sliced
• Sea salt and freshly ground pepper
• 1 clove garlic minced
• 1 each red, yellow, and orange bell pepper, seeded and thinly sliced
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 4 large eggs
• Chopped fresh parsley, for garnish

1.  Heat the olive oil in a large skillet over medium heat. Add the onion, a pinch of salt and pepper, and cook, stirring occasionally, until the onion just begins to soften. Add the garlic, bell peppers, and a little more salt and pepper. Cook, stirring occasionally, until the peppers are nearly tender, 6-8 minutes longer.  Stir in 1 tablespoon of the vinegar plus the sugar and continue cooking for another 30 to 45 seconds. Cover to keep warm.
2.  Fill a sauté pan halfway with cold water. Add the remaining 1 tablespoon vinegar plus 1 teaspoon of salt.  Place the pan over medium heat. When the water reaches a simmer, break the eggs, one at a time, into a cup and slip each one gently into the water. Cook for a total of 3 to 5 minutes, cooked to your liking, and sliding a metal spatula under the eggs after a minute or so. ( I use the spatula to keep the whites close to the yolks.)  While the eggs are cooking, divide the bell pepper mixture evenly between 4 plates.
3.  Using a perforated spoon, remove eggs from water and hold a dishtowel underneath the spoon briefly to absorb excess moisture. Gently place the eggs on top of the bell peppers.                                                           
4.  Sprinkle the eggs with a little additional pepper and garnish with chopped parsley.  Serve immediately.

SERVES 4

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