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Eggs Poached in Tomato Sauce with Onions and Peppers

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 18 mins
Total time 25 mins
Yield Serves 4
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

Nutrition Information

  • calories 303
  • fat 12 g
  • satfat 2.5 g
  • monofat 5.4 g
  • polyfat 1.3 g
  • protein 14.4 g
  • carbohydrate 59.4 g
  • fiber 6.8 g
  • cholesterol 181 mg
  • iron 2.7 mg
  • sodium 640 mg
  • calcium 129 mg

How to Make It

  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.