Eggs Portugal

Nutriscore Rating: 74/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 2 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 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

9 steps

1. Thinly slice the bell peppers and onion. Mince the garlic. Chop the parsley and set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 3 minutes, until soft.

3. Add the sliced bell peppers and cook for another 5 minutes, stirring occasionally, until they begin to soften.

4. 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.

5. Meanwhile, heat a medium pot of water to just below boiling (around 190°F/88°C). Add the white vinegar to the water.

6. 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.

7. Use a slotted spoon to remove the poached eggs from the water and let them drain briefly on a paper towel.

8. To serve, divide the bell pepper and tomato mixture between two plates. Top each portion with two poached eggs.

9. Sprinkle the chopped parsley over the eggs and serve with crusty bread on the side, if desired.

Nutrition Facts

1 serving (682.2g)

Calories		604
% Daily Value*
Total Fat		30.0 g	38%
	Saturated Fat	6.1 g	31%
	Polyunsaturated Fat	0.0 g
Cholesterol		372 mg	124%
Sodium		1620 mg	70%
Total Carbohydrate		64.1 g	23%
	Dietary Fiber	10.2 g	37%
	Total Sugars	19.8 g
Protein		23.2 g	46%
Vitamin D		2.0 mcg	10%
Calcium		169 mg	13%
Iron		6.1 mg	34%
Potassium		1131 mg	24%

*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.

Source of Calories

Fat: 536 cal (43.4%%)

Protein: 186 cal (15.1%%)

Carbs: 512 cal (41.5%%)