- 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
- calories 305
- fat 11.3 g
- satfat 3 g
- monofat 5.2 g
- polyfat 2.3 g
- protein 11.9 g
- carbohydrate 39.5 g
- fiber 5.2 g
- cholesterol 190 mg
- iron 3.4 mg
- sodium 354 mg
- calcium 108 mg
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.