Skillet-Poached Eggs with Braised Peppers and Onions

If you ask anybody what the worst standard interview question is, I'm pretty sure most people would say it's, "What's your greatest weakness?" Ugh, that question sucks. Most people try to come up with an answer that's really a strength (see: "I'm a perfectionist") and it just never works out well. But if you were to ask me, "What's your greatest weakness as a cook?", I have an honest answer for that one. It's impatience.

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
Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, stirring often, until beginning to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more.

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.