Poached eggs in piperade

A Basque version of our old favorite, Barbie’s Breakfast.

Serves 2
2 T olive oil
1 small onion, coarsely chopped
1 C chopped bell pepper
3 cloves garlic, minced
2 large plum tomatoes, seeded and chopped
4 large eggs
1/4 C crumbled feta cheese
Heat oil in a heavy 10-inch skillet over medium heat. Saute peppers, onion, and garlic for about 5 minutes, then add tomatoes and cook until soft, about 3 more 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 until whites are set but yolks are still soft, about 5 minutes.

Using a wide spatula, place 2 eggs with vegetable mixture underneath on each plate. Spoon remaining vegetables around the eggs and sprinkle with feta cheese. Serve with crusty French bread.