Sautéed Veggies with Poached Eggs | Roundglass Living

Ingredients

• 6 Tbsp (90 ml) olive oil
• 1/4 cup (50 g) capers , rinsed and patted dry
• 1 large (150 g) yellow onion, thinly sliced
• 2 garlic cloves, minced
• 4 large (340 g) sweet bell peppers of various colors, thinly sliced
• 1/2 Tbsp (5 g) coarse kosher sea salt
• 1 tsp freshly ground black pepper
• 3 Tbsp (25 ml) red wine vinegar
• 4 large eggs
• 1 Tbsp (2.5 g) fresh chives, thinly sliced
• 1 Tbsp (2.5 g) fresh flat-leaf parsley leaves, finely chopped