Eggs Poached in Tomato Sauce with Onions and Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This saucy dish makes a great savory breakfast, or pair with a side salad for a lighter dinner option. 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 cloves, minced |
2 cups lower-sodium marinara sauce (such as mccutcheon's) |
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 a 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 1/2 cup sauce and 1 egg. Sprinkle each serving with 1 1/2 teaspoons parsley and 1 teaspoon cheese.
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