Today’s recipe, Skillet-Poached Eggs With Braised Peppers and Onions, was prepared by Erin Henry, the assistant producer for RealSimple.com.
As soon as I opened my October issue, I was immediately drawn to today’s recipe, Skillet-Poached Eggs With Braised Peppers and Onions. I absolutely love having breakfast for dinner. On the nights that my boyfriend has grad school classes, and I’m left manning the kitchen, I usually whip up a brunchtime favorite for us: omelets, pancakes, frittatas. I was curious to try this recipe and see if it would earn a spot in my evening breakfast rotation.
I had all of the ingredients on hand except for good bread, which I picked up at La Boulangerie, a French bakery that just opened up near my Forest Hills apartment. I halved the recipe and cut down the olive oil just a touch, but aside from that I followed the instructions exactly.
After a few minutes, I added canned tomatoes and some seasoning. Once the mixture thickened, I cracked four eggs into the skillet and replaced the cover.
Full disclosure: My first attempt was not a success. I kept taking off the cover to check to see if the egg whites were set (they only cook for 2 to 3 minutes—why couldn’t I just leave them alone!) When I finally convinced myself they were cooked through, I was so concerned about scooping the eggs onto dinner plates without breaking the yolks that I let them sit too long in the hot pan. The result was edible, but no one, no matter how generous, would describe my eggs as “poached” so much as “hard-cooked.”
I’ve since made the recipe again, this time armed with self-discipline and a kitchen timer, and I did love it. Once broken, the egg yolks act almost like a creamy sauce for the peppers and onions. Each serving gets a generous helping of vegetables, which makes this dish surprisingly filling. It usually takes me longer than the given cook times to prepare any recipe, but this really can be ready in 25 minutes. I heartily recommend this to all of the breakfast-for-dinner-lovers out there.