Poached Eggs Arrabbiata

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 small green bell pepper, cut into 1/2-inch dice
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 (15 oz.) can diced tomatoes
• 1/4 tsp. red pepper flakes
• 1/4 tsp.  salt
• 4 large eggs
• 1/2 cup reduced-fat feta cheese, crumbled
• freshly ground black pepper

Makes 4 Servings

1.  In a large skillet, heat the oil over medium heat. Add the bell pepper, onion, garlic and 2 tablespoons of water. Cook, stirring frequently, until the vegetables are tender, about 7 minutes. Add the tomatoes and their liquid, pepper flakes and salt. Bring to a boil, then reduce to a simmer.
2. Working with 1 egg at a time, carefully crack and egg into a cup. With the lip of the cup at the inside edge of a pan, slip the egg into the simmering sauce. When all the eggs have been added, cover the skillet and cook for about 2 minutes.
3. Uncover the pan, spoon some sauce over the eggs, and continue to cook, covered, for another 10 minutes, or until the eggs are set.
4. Spoon 1 egg and some sauce into each of 4 bowls. Sprinkle each serving with 2 tablespoons of the feta and some black pepper and serve.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Sometimes, breakfast for dinner is all you need. Normally, you would eat a poached egg on top of a toasted English muffin or a piece of toast but you won't miss the bread in this dish. The combination of tomatoes, feta cheese and poached eggs is so delicious. This dish is also perfect for a weekend brunch because it's elegant, colorful and packed with bold flavors.