- 4 (or more) Eggs
- 0.25 cup, chopped Onion
- 1 heaping cup, chopped Cherry Tomatoes
- 2 Sweet Bell Peppers
- 0.5 cup Chicken Stock
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 1 teaspoon, chopped Fresh Curly Parsley
I looooove breakfast and eggs, have I mentioned that yet?
On the weekends when I have a bit more time for breakfast, I tend to make variations of this skillet poached eggs dish.
Often, I have cherry tomatoes in my refrigerator but I have also made this with left over tomato sauce, carrots, and kale or spinach.
This time I have added some sweet bell peppers as tomatoes are currently not in season and not as sweet.
The sweet bell peppers helps with enhancing the flavor and colors of this dish.
The eggs are gently poached in the juices of the vegetable as well as a bit of chicken stock.
This allows the eggs to remain soft but are fully cooked unlike a traditionally poached egg.
With this method it gives me more control over how I cook the eggs.
Sautée The Veggies
In a large skillet, add about 1 tbsp of coconut oil or olive oil.
Heat up the skillet on medium heat then add the chopped onion.
Sautée for 3-4 minutes then add the chopped cherry tomatoes and sweet bell pepper.
Season with a bit of salt and pepper, start with 1 tsp each, stir and allow to cook for a couple of minutes.
Next, add the chicken stock and cook on medium heat for 3-4 minutes uncovered.
Poach The Eggs
Lower the heat to medium-low and carefully add the eggs, one at a time.
Season with a bit more salt and pepper then cover the skillet and allow the eggs to cook for 7-10 minutes or until the whites are fully set.
If you prefer the yolk to be fully cooked as well, cook for an additional 2 minutes.
Tip on how to know if the egg whites are set: Give your skillet a gentle shake, if the egg whites are still jiggly, they are not fully done.