Piperade with Poached Eggs
Posted April 7, 2014 by Marc Gottlieb
Prep Time 10 min Cook Time 30 min Ready Time 40 min Servings: 4 servings


  • 200 grams onions
  • 3 whole green pepper
  • 400 grams crushed tomatoes
  • 4 whole eggs
  • 4 slice salami
  • oil
  • salt and pepper
  • cayenne pepper


  1. Saute onions in oil until golden.
  2. Add green peppers and saute until soft.
  3. Stew crushed tomatoes with the onions and peppers for 20 minutes.
  4. Season with salt, black pepper and cayenne pepper.
  5. Make depressions in the sauce with a large spoon or ladle. Space the depressions 2cm (1 in) apart.
  6. Crack an egg into a glass and check for blood spots. Pour the egg into the depression. Repeat until all the depressions are full.
  7. Turn fire to low and cover. Cook for 8 minutes until top of eggs are set.
  8. In a separate pan, saute chopped salami until crisp.
  9. Serve in the pan or carefully spoon a little sauce into a bowl and set an egg on top of it. Garnish with salami.