Pipérade with Poached Eggs
Serves 4.
Ingredients
- 1 Tbs. extra-virgin olive oil
- 4 andouille sausages, cut diagonally into 1⁄2-inch-thick slices
- 1 yellow onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 red bell peppers, seeded, deribbed and cut into 1⁄4-inch-thick slices
- 3 large tomatoes, peeled, seeded and diced
- 1⁄4 tsp. red pepper flakes
- Salt, to taste
- 8 eggs
- 8 slices country-style bread, each 1⁄2 inch 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.