"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Piperade with Poached Eggs Recipe

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This recipe for Piperade with Poached Eggs, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Lee
Added: Saturday, July 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
4 Andouille sausage cut diagonally into 1/2 inch
slices
1 yellow onion thinly sliced
2 red bell peppers cut into 1/4 inch slices
3 large tomatoes, peeled, seeded and sliced
1/4 t red pepper flakes
1 garlic clove, minced
Salt and pepper to taste
8 eggs
8 slices county bread sliced 1/2 inch thick, toasted.

Directions:
Directions:
In a large skillet cook sausage until brown. Transfer to plate. Add onion, garlic and peppers to pan. Cook until softened 8-10 minutes. Add sausage, tomatoes and red pepper flakes. Cook until most liquid has evaporated and tomatoes are soft. Season with salt and keep warm.
Poach eggs. Place 2 slices of toast on each of 4 plates. Spoon piperade over toast and top with a poached egg.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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