Eggs Poached in Piperade

• 1 large onion, chopped
• 2 red bell peppers, chopped
• 3 tablespoons extra virgin olive oil
• 12 teaspoon hot paprika
• 1 teaspoon minced garlic
• 2 (14 ounce) cans diced tomatoes, including juice
• 6 large eggs
• 3 ounces crumbled feta (3/4 cup)
• salt and pepper

1. Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes.
2. Add paprika and garlic and cook, stirring, 1 minute.
3. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
4. Spread mixture evenly in skillet and make 6 indentations in the mixture with the back of a spoon.
5. Carefully break eggs into each indentation.
6. Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low.
7. Cook eggs until whites set but yolks are still soft, about 5 minutes.
8. Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate.
9. Spoon remaining vegetables around eggs.
10. Sprinkle piperade with feta cheese and serve.

onion, red bell peppers, extra virgin olive oil, paprika, garlic, tomatoes, eggs, feta, salt

Taken from www.food.com/recipe/eggs-poached-in-piperade-416482 (may not work)