For the past few weeks, comfort food Sundays have turned into take-out Sundays in our house. My intentions are always good and I usually have a meal planned but, somehow, by the end of the day I just don’t feel like being in the kitchen. This Sunday, I really wanted to get back to cooking. It is, after all, one of my favorite parts of Sunday. And after a meal like this, I’m hoping we’ve kicked that Sunday night take-out habit for good.
Real Simple Magazine is sponsoring a 30 days of home cooked meal event on their website and in their magazine, and while I haven’t been participating, this recipe made me stop and want to run into the kitchen: skillet poached eggs with braised onions and peppers. Sounds amazing, right?
It was the perfect meal to get back into Sunday cooking–hearty, warm, and comforting. Plus, you cook everything in one pan so there’s virtually no mess! Our eggs were definitely more sunny side up than poached, but that didn’t really bother me. I also added half of that pasilla pepper for a little heat and color.
I served mine with bread on the side…
while Jeff served his on top of his bread.
After 1.5 bites, I ended up piling mine on top of the bread too–definitely the way to go!
Here’s the recipe:
Adapted from Real Simple Magazine, October 2011
1.5 tablespoons olive oil
1 red bell pepper, sliced
1/2 pasilla pepper, chopped
1 medium onion, sliced
1/2 14.5oz can diced tomatoes
4 large eggs
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
Salt and pepper, to taste
Heat oil in a large skillet over medium-high heat. Add peppers and onion and cook, stirring often, until it begins to soften, about 3-5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, about 6-8 more minutes.
Add the tomatoes (with their juices), paprika and about 1/2 teaspoon each salt and pepper to the skillet. Cover and simmer until the liquid has thicken slightly, about 3-5 minutes.
Using a spoon, make 4 shallow wells in the vegetables and crack an egg into each one. Season each egg with salt and pepper, and cook over medium heat until the egg whites are set, about 2-3 minutes.
Spoon eggs and vegetables onto toasted bread, sprinkle with parsley, and enjoy!