Eggs poached in tomato sauce with onions and peppers

Eggs poached in tomato sauce with onions and peppers
Eggs poached in tomato sauce with onions and peppers

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon extra virgin olive oil

  • 2

    cups sliced red bell pepper

  • 1

    cup sliced green bell pepper

  • 1

    cup sliced onion

  • 2

    garlic gloves, minced

  • 2

    cups lower-sodium marinara

  • 1

    teaspoon dried oregano

  • 4

    large eggs

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 4

    (1 1/2- ounce) slices 100% whole-wheat bread, toasted

  • 2

    tablespoons chopped fresh parsley

  • 4

    teaspoons shaved fresh Parmesan cheese

Directions

1. Heat a medium nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add bell peppers and onion; cook for 6 minutes, stirring occasionally. Add garlic, and cook for 2 minutes, stirring frequently. Reduce heat to medium low. Stir in marinara sauce and oregano; cook for 3 minutes stirring occasionally. 2. Form 4 (3 inch) indentations in vegetable mixture using back of spoon. Break 1 egg into each indentation; sprinkle salt and black pepper evenly over eggs. Cover and cook 6 minutes or until eggs are desired degree of doneness. 3. Arrange 1 toast slice on each of 4 plates. Top each slice with 1 1/2 cup sauce and 1 egg. Sprinkle each serving with 1 1/2 teaspoons parsley and 1 teaspoon cheese.

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