Don't let the funny name deter you; this dish is a delicious way to get vegetables with your breakfast.
1 tablespoon olive oil
1 cup (1/4-inch-wide) strips red bell pepper
1 cup (1/4-inch-wide) strips green bell pepper
2 cups (1/4-inch-thick) vertically sliced red onion
1/4 teaspoon kosher salt
2 garlic cloves, minced
2 cups lower-sodium marinara sauce
1 teaspoon smoked paprika
4 large eggs
2 cups cooked brown rice
1/4 cup fresh baby basil leaves
2 tablespoons crumbled feta cheese
How to Make It
Heat a 10-inch nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers, onion, and salt; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds. Stir in marinara sauce and paprika. Bring to a boil; reduce heat, cover, and simmer 5 minutes.
Form 4 (2-inch) indentations in sauce, using the back of a spoon. Crack eggs, 1 at a time, into a small custard cup, and gently slip into each indentation. Cover and cook 6 minutes or until eggs are done.
Divide rice evenly among 4 shallow bowls. Spoon egg mixture evenly over rice, and sprinkle with basil and cheese.
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I loved this. We cut back on the rice and ate an extra egg each per serving. I cooked twice the number of eggs the recipe calls for.
The sauce was delicious. It is a bit time consuming, but the leftovers were. Better than day one. All I did was cook a new batch of eggs in the sauce in the oven. Perfect!
This was a really good vegetarian meal. It reminded me of a goulash flavor b/c of the paprika and green pepper. I didn't have marinara, but had a tomato basil sauce that I thought would go well and did! The eggs were good. We had this for dinner and not breakfast and it was plenty filling. My 5 & 7 year olds loved it too.
We had this for dinner... I am not a huge egg fan, nor are
tomatoes, peppers and onions my favorite flavor combination, and I rarely make the same recipe twice, but I definitely will be making this one again! Quick, easy and delicious! The leftovers are even better!