Mediterranean-style piperade

Recipe Information

Ingredients

• 2 teaspoons olive oil

• 1 1/2 cups onion, chopped

• 1 cup green bell pepper, cut into 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

• One 14-ounce can artichoke hearts, drained and cut in half

• 4 large eggs

• 1/4 cup fresh parsley, chopped

• 1/4 cup kalamata olives, chopped and pitted

• 1/4 cup (1 ounce) fresh Parmesan cheese, grated

• Four 1 1/2-ounce slices French bread, toasted

Directions

• In a large nonstick skillet, heat the oil over medium-high heat. Place the onion, bell pepper, and garlic into skillet and sauté until soft (about 5 minutes).

• Add the cumin and paprika to the vegetable mixture, and sauté for 1 minute.

• Reduce the heat to medium. Add the tomatoes, black pepper, and artichokes to the skillet, and stir. Cook for 5 minutes while occasionally stirring.

• Using the back of a large spoon or custard cup, make four 3-inch indentations in the vegetable mixture. Break an egg into each indentation, cover the skillet, and cook until the eggs are done (about 8 minutes).

• Sprinkle the eggs and vegetables with the parsley, olives, and Parmesan cheese. Divide the mixture into 4 sections.

• Place one slice of bread onto small plates and top with 1/4 of vegetable-egg mixture.

Nutrition (per serving)

• Calories: 355 cal

• Total fat: 12g

• Saturated fat: 4g

• Monounsaturated fat: 5g

• Polyunsaturated fat: 2g

• Cholesterol: 217mg

• Sodium: 1,050mg

• Carbohydrate: 46g

• Fiber: 8g

• Protein: 18g