Let's be real, by the time 7 or 8 o'clock rolls around and I've been working all day and it's time to cook dinner, I am a hungry hungry hippo. I've been known to shave a few minutes off of recipes here and there in the interest of getting food into my stomach faster. Once in a while, though, this approach works out better than expected. Take this skillet-poached egg recipe (which is delicious, by the way): I was feeling super impatient so I took the eggs out of the skillet even though I was sure they weren't done enough. Lo and behold, they ended up being done perfectly -- runny but not too runny, just right for dipping hunks of bread into. Yum.
Skillet-Poached Eggs with Braised Peppers and Onions
From Real Simple
- 2 tablespoons olive oil
- 3 red bell peppers, sliced
- 2 medium onions, sliced
- 1 14-oz can diced tomatoes
- 1 teaspoon paprika (or smoked paprika if you're feeling crazy)
- Kosher salt and black pepper
- 8 large eggs
- 2 tablespoons chopped fresh flat-leaf parsley
- Country bread or baguette, for serving
Add the tomatoes (with their juices), paprika, and 1/2 teaspoon each salt and black pepper to the skillet. Cover and simmer until the liquid has thickened slightly, 3 to 5 minutes. Taste and season again as necessary.
Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season each egg with a pinch of salt and a twist of the pepper grinder. Cover and cook over medium heat until the egg whites are set, 2 to 3 minutes. Sprinkle with the parsley and serve with the bread.