Eggs Poached in Tomato Sauce with Onions and Peppers

Eggs Poached in Tomato Sauce with Onions and Peppers Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
This saucy dish makes a great savory breakfast, or pair with a side salad for a lighter dinner option.

Yield:

Serves 4
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 18 Minutes
Total: 25 Minutes

Nutritional 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

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

Preparation

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.

David Bonom,

Cooking Light

March 2012
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