Poached Eggs In Piperade

• 2 TBL olive oil
• 1 small onion coarsely chopped (about 1 1/4 cups)
• 1 cup coarsely chopped bell peppers (preferably a mix of red, yellow, green)
• 3 garlic cloves, finely chopped
• 2 large roma tomatoes, coarsely chopped
• 4 large eggs
• 1/4 cup crumbled feta cheese (about 1 ounce)

1. Heat oil in heavy 10 inch skillet over medium heat. Add onion, bell peppers, and garlic. Saute until vegetables begin to soften, about 3 minutes. Add tomatoes, and saute until soft, about 3 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 eggs until whites set but yolks are still soft, about 5 minutes.
2. Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate. Spoon remaining vegetables around eggs. Sprinkle piperade with feta cheese and serve.

tbl olive oil, onion, bell peppers, garlic, roma tomatoes, eggs, feta cheese

Taken from www.epicurious.com/recipes/member/views/poached-eggs-in-piperade-51236041 (may not work)