Eggs Portugal
Bring bold Mediterranean flavors to your table with Eggs Portugal, a vibrant and wholesome dish perfect for breakfast, brunch, or a light dinner. This recipe pairs sweet red and yellow bell peppers, tangy diced tomatoes, and briny black olives with perfectly poached eggs, creating a beautiful harmony of taste and texture. Infused with aromatic garlic, a touch of red pepper flakes for heat, and a sprinkle of fresh parsley for brightness, this dish is as stunning as it is satisfying. Serve it with crusty bread to soak up the rich, savory juices, and enjoy a meal that’s both hearty and healthy. Ready in just 35 minutes, Eggs Portugal is a simple yet elegant way to elevate your mealtime routine.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 2 medium red bell peppers
- 1 medium yellow bell peppers
- 1 medium onion
- 2 cloves garlic
- 1 cup diced tomatoes (canned or fresh)
- 0.33 cup black olives (pitted and sliced)
- 2 tablespoons fresh parsley
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon white vinegar
- 4 slices crusty bread (optional, for serving)
Instructions
Thinly slice the bell peppers and onion. Mince the garlic. Chop the parsley and set aside.
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 3 minutes, until soft.
Add the sliced bell peppers and cook for another 5 minutes, stirring occasionally, until they begin to soften.
Stir in the minced garlic, diced tomatoes, olives, red pepper flakes (if using), salt, and black pepper. Reduce the heat to low and let the mixture simmer for 7–10 minutes, allowing the flavors to meld.
Meanwhile, heat a medium pot of water to just below boiling (around 190°F/88°C). Add the white vinegar to the water.
Crack each egg into a small bowl or ramekin. Gently slide each egg into the water, one at a time, and poach for 3–4 minutes, or until the whites are set but the yolk is still runny.
Use a slotted spoon to remove the poached eggs from the water and let them drain briefly on a paper towel.
To serve, divide the bell pepper and tomato mixture between two plates. Top each portion with two poached eggs.
Sprinkle the chopped parsley over the eggs and serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 26.7 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 335 mg | 26% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1711 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
