Don and I made a commitment this week to walk the dogs every night even if it was only for five minutes. And tonight, we did just that - walked the dogs for only five minutes. I was ready to keep going but when we rounded the block and I posed the question back or forward, Don determined that he was ready to head back since he was getting hungry. One of our neighbors was grilling steak and it smelled mighty good. Imagine Don's delight when I told him that we too were having steak for dinner. And not just steak, but steak and eggs. And not just any eggs, but poached eggs. And not just poached eggs, but Mediterranean Poached Eggs, a Cooking Light Recipe I've been wanting to try for a long time and one that is featured in the Meatless Main Dishes of my new Cooking Light cookbook that my sister got me for Christmas. I might as well have just told him that we won the lottery.
Jeremy and Katy came over to share in the meal and some much needed bonding time - been far too long since we had seen our best friends through a couple of freak weeks of opposite schedules. And this was a great meal to bring everyone back together. New fun flavors and awesomeness all around. Everyone gave it rave reviews and Katy did a really nice job for her first time ever with broiling steaks. Way to go Katy! Below is the featured recipe and a few pics of the meal.
We served with a lovely bottle of Cabernet from our favorite winery in Solvang. They actually have a White Cabernet also that is to die for.
Eggs gently cook atop a savory mixture of onion, bell pepper, tomatoes, and artichoke hearts in this version of pipérade. Served over toasted bread, it makes a filling one-dish meal.
2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup green bell pepper strips
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 1/2 cups canned crushed tomatoes
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, drained and cut in half
4 large eggs
1/4 cup chopped fresh parsley
1/4 cup chopped pitted kalamata olives
1/4 cup (1 ounce) grated fresh Parmesan cheese
4 (1 1/2-ounce) slices French bread, toasted
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Add cumin and paprika; sauté 1 minute. Reduce heat to medium; stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally. Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Cover and cook 8 minutes or until eggs are done. Sprinkle with parsley, olives, and cheese. Serve over bread.
Yield: 4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)
CALORIES 355 (30% from fat); FAT 11.9g (sat 3.5g,mono 5.4g,poly 1.5g); IRON 3.8mg; CHOLESTEROL 217mg; CALCIUM 197mg; CARBOHYDRATE 46.2g; SODIUM 1050mg; PROTEIN 17.8g; FIBER 7.5g
Cooking Light, APRIL 2004