Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Don't let the funny name deter you; this dish is a delicious way to get vegetables with your breakfast.

Recipe by Cooking Light October 2013


Credit: Helene Dujardin; Styling: Caitlin Van Horn

Recipe Summary

13 mins
25 mins
Serves 4 (serving size: 1/2 cup rice, 1 cup sauce, 1 egg, 1 tablespoon basil, and 1 1/2 teaspoons cheese)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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.


Lighten Up, America! Oxmoor House, copyright 2013.

Nutrition Facts

305 calories; fat 11.3g; saturated fat 3g; mono fat 5.2g; poly fat 2.3g; protein 11.9g; carbohydrates 39.5g; fiber 5.2g; cholesterol 190mg; iron 3.4mg; sodium 354mg; calcium 108mg.