These were good, but I am not sure that I would make it again. We had quite a bit of sauce and peppers/onions left, so I think the proportions of this recipe were a bit off.
Eggs Poached in Tomato Sauce with Onions and Peppers
This saucy dish makes a great savory breakfast, or pair with a side salad for a lighter dinner option.
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Total: 25 Minutes
- Calories: 303
- Fat: 12g
- Saturated fat: 2.5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.3g
- Protein: 14.4g
- Carbohydrate: 59.4g
- Fiber: 6.8g
- Cholesterol: 181mg
- Iron: 2.7mg
- Sodium: 640mg
- Calcium: 129mg
- 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
- 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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