Name: Eggs Pipérade
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; ¾ cup chopped red bell pepper; ¾ cup chopped green bell pepper; 1 garlic clove, minced; ½ teaspoon dried thyme; ¼ teaspoon salt; ¼ to 1/2 teaspoon ground red pepper; 1 (14.5-ounce) can diced tomatoes, undrained; 4 large eggs, lightly beaten; 1 tablespoon chopped fresh parsley (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic; sauté 5 minutes. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender. Uncover, and cook 1 minute or until liquid almost evaporates. Gently stir in eggs; cover, and cook 3 minutes or until set. Garnish with parsley, if desired. Cut into wedges.

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Eggs Pipérade

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