Eggs Pipérade

Ingredients

• 1 teaspoon olive oil
• 3/4 cup chopped red bell pepper
• 3/4 cup chopped green bell pepper
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon ground red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 large eggs, lightly beaten
• 1 tablespoon chopped fresh parsley (optional)

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic; sauté 5 minutes. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender. Uncover, and cook 1 minute or until liquid almost evaporates. Gently stir in eggs; cover, and cook 3 minutes or until set. Garnish with parsley, if desired. Cut into wedges.