poached-eggs-in-piperade-230623.json

{
    "directions": [
        "Heat oil in heavy 10-inch skillet over medium heat. Add onion, bell peppers, and garlic; saut\u00e9 until vegetables begin to soften, about 5 minutes. Add tomatoes and saut\u00e9 until soft, about 3 minutes. Season to taste with salt and pepper. Spread mixture evenly in skillet. Carefully break eggs over vegetable mixture, spacing evenly. Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low. Cook eggs until whites set but yolks are still soft, about 5 minutes.",
        "Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate. Spoon remaining vegetables around eggs. Sprinkle pip\u00e9rade with feta cheese and serve."
    ],
    "ingredients": [
        "2 tablespoons olive oil",
        "1 small onion, coarsely chopped (about 1 1/4 cups)",
        "1 cup coarsely chopped bell peppers (preferably a mix of red, yellow, and green)",
        "3 garlic cloves, finely chopped",
        "2 large plum tomatoes, seeded, coarsely chopped",
        "4 large eggs",
        "1/4 cup crumbled feta cheese (about 1 ounce)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Egg",
        "Tomato",
        "Breakfast",
        "Brunch",
        "Poach",
        "Vegetarian",
        "Feta",
        "Bell Pepper",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Poached Eggs in Pip\u00e9rade",
    "url": "http://www.epicurious.com/recipes/food/views/poached-eggs-in-piperade-230623"
}