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Mediterranean-Style Poached Eggs and Artichoke

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poached_eggs_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.
Categories:
MDR Healthy Cooking
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