- 2 Tbs. olive oil
- 1 small yellow onion, thinly sliced
- Sea salt and freshly ground pepper
- 1 clove garlic, minced
- 1 each red, yellow and orange bell pepper, seeded and thinly sliced
- 2 Tbs. white wine vinegar
- 1 tsp. sugar
- 4 large eggs
- 2 Tbs. chopped fresh flat-leaf parsley
In a frying pan, heat the olive oil over medium heat. Add the onion and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion just begins to soften, 4-5 minutes. Add the garlic and bell peppers and another pinch each of salt and pepper. Cook, stirring occasionally, until the peppers are tender with a bit of a bite and the onion is very soft, 6-8 minutes longer. Stir in 1 tablespoon of the vinegar and the sugar and continue cooking until the vinegar has almost evaporated, 1-2 minutes longer. Cover to keep warm.
Fill a deep saute pan halfway with cold water. Add 1 teaspoon salt and the remaining 1 tablespoon vinegar and place the pan over medium heat. When the water begins to simmer, break the eggs, one at a time, into a cup and slip each one gently into the water. Cook for 1 minute, then gently slide a spatula under the eggs to prevent sticking. Poach to the desired doneness, 3-5 minutes.
To serve, divide the pepper mixture among individual plates. Using a slotted spoon, scoop the eggs from the simmering water, drain slightly, and place each on top of a serving of peppers. Sprinkle with the parsley and serve right away. Serves 4.]]>