- 2 tablespoons olive oil
- 1 onion, halved and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- Salt and pepper
- 12 large eggs
- 2 tablespoons grated Parmesan
- calories 214
- fat 15 g
- satfat 4 g
- protein 14 g
- carbohydrate 6 g
- fiber 1 g
- cholesterol 374 mg
- sodium 372 mg
How to Make It
Preheat oven to 425°F. Mist 6 shallow (approximately 12-oz.) baking dishes with cooking spray. Place on a large baking sheet.
Warm oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring often, until softened but not browned, about 10 minutes. Add garlic and sauté 1 minute longer. Stir in tomato paste and 1 Tbsp. water. Taste and season with salt and pepper.
Divide vegetable mixture among baking dishes. Crack two eggs into each dish; sprinkle with cheese and season with salt and pepper. Bake until egg whites are set but yolks are still runny, about 15 minutes. Let stand 5 minutes before serving to allow yolks to firm up a little.