Ingredients

• 2 tablespoons olive oil
• 1 small onion, coarsely chopped (about 1 1/4 cups)
• 1 cup coarsely chopped bell peppers (preferably a mix of red, yellow, and green)
• 3 garlic cloves, finely chopped
• 2 large plum tomatoes, seeded, coarsely chopped
• 4 large eggs
• 1/4 cup crumbled feta cheese (about 1 ounce)

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Instructions

1. Heat oil in heavy 10-inch skillet over medium heat. Add onion, bell peppers, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add tomatoes and sauté until soft, about 3 minutes. Season to taste with salt and pepper. Spread mixture evenly in skillet. Carefully break eggs over vegetable mixture, spacing evenly. Sprinkle eggs with salt and pepper; cover skillet and reduce heat to low. Cook eggs until whites set but yolks are still soft, about 5 minutes.
2. Using wide spatula, transfer 2 eggs with vegetable mixture underneath to each plate. Spoon remaining vegetables around eggs. Sprinkle pipérade with feta cheese and serve.