Sauteed Veggies with Poached Eggs
Sauteed Veggies with Poached Eggs
About this Recipe
I love experimenting in my kitchen, especially with vegetables from my garden. Using a variety of colorful peppers and onions, I decided to make a cross between two Italian dishes: peperonata and uova al purgatorio (eggs in purgatory). The result is a satisfying assemblage of fragrant, herbed vegetables topped with silky, soft-poached eggs. Fear not; though the eggs may be in purgatory, this dish is certain to send you to heaven.
Note: Serve with a thick slice of whole-wheat sourdough bread for a perfectly balanced meal or on a bed of brown rice for a heartier version.
The Benefits
A new study found that regular consumption of eggs can help reduce aggressive behavior. This is likely because eggs are a good source of the amino acid tryptophan, which helps us produce serotonin, a neurotransmitter that helps boost mood and happiness. Peppers are loaded with vitamins A and C and plenty of fiber that can support gut health, help prevent cancer, and reduce inflammation. Capers are rich in minerals, antioxidants, and probiotics, and they also help reduce inflammation and support gut health.
Ingredients
- 6 Tbsp (90 ml) olive oil
- 1/4 cup (50 g) capers , rinsed and patted dry
- 1 large (150 g) yellow onion, thinly sliced
- 2 garlic cloves, minced
- 4 large (340 g) sweet bell peppers of various colors, thinly sliced
- 1/2 Tbsp (5 g) coarse kosher sea salt
- 1 tsp freshly ground black pepper
- 3 Tbsp (25 ml) red wine vinegar
- 4 large eggs
- 1 Tbsp (2.5 g) fresh chives, thinly sliced
- 1 Tbsp (2.5 g) fresh flat-leaf parsley leaves, finely chopped
Directions
-
Step 1
Heat a large cast-iron skillet over high heat until it is nearly smoking. Add the oil, then reduce the heat and add the capers . Cover the skillet with a lid, if necessary. Cook for about 30 seconds, or until the capers are fragrant and crisp, stirring frequently. Add the onion and cook for about 3 minutes, or until softened and slightly golden brown. -
Step 2
Add the garlic and cook for 30 seconds, stirring constantly. Add the bell peppers, salt, and black pepper and cook for about 8 minutes, or until the bell peppers begin to soften, stirring often. -
Step 3
Turn the heat to medium. Add the vinegar and stir well to combine. Using a spoon, make 4 wells in the pepper and onion mixture. Gently crack 1 egg into each well. Cover the skillet with a lid. Cook for 5 minutes, or until the egg whites are cooked through and the yolks are cooked to medium-soft. -
Step 4
Uncover the skillet and remove from the heat. Sprinkle the chives and parsley evenly across the eggs and vegetables. For each serving, scoop up an egg with a generous amount of bell peppers and onion and place in a bowl. Serve immediately.
About the author
Gaby Weir Vera
Chef Gaby Weir Vera is a private chef, culinary instructor, school lunch activist, food writer and recipe developer. She’s eager to use sustainable local foods as a vehicle for sharing stories and cultures.
More by Gaby Weir Vera
