Mediterranean-Style Poached Eggs and Artichoke

Utensils:

Sprinkle with parsley, olives, and cheese. Serve over toasted bread.
 

Ingredients:

• 1 1/2 cups chopped onion
• 1 cup green bell pepper strips
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 1/2 cups canned crushed tomatoes
• 1/4 teaspoon black pepper
• 1 (14-ounce) can artichoke hearts, drained and cut in half
• 4 large eggs
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped pitted kalamata olives
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 4 (1 1/2-ounce) slices French bread, toasted

Directions:

1. Heat onion, bell pepper, and garlic in large skillet; sauté 5 minutes.
2. Add cumin and paprika; sauté 1 minute.
3. Reduce heat to medium; stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally.
4. Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Cover and cook 8 minutes or until eggs are done.
5. Sprinkle with parsley, olives, and cheese. Serve over toasted bread.