January 20, 2020 | Stephanie Ouellette Hands-on time: 18 min. Photo: John Autry Total time: 25 min. This saucy dish makes a great savory breakfast, or pair with a side salad for a lighter dinner option. 1 tablespoon extra-virgin olive oil 2 cups sliced red bell pepper 1 cup sliced green bell pepper 1 cup sliced onion 2 garlic cloves, minced 2 cups lower-sodium marinara sauce 1 teaspoon dried oregano 4 large eggs ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 4 (1 1/2 ounce) slices 100% whole wheat bread, toasted 2 tablespoon chopped fresh parsley 4 teaspoon shaved fresh Parmesan cheese Heat a medium nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add bell peppers and onion; cook 6 minutes, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Reduce heat to medium-low. Stir in marinara sauce and oregano; cook 3 minutes, stirring occasionally. Form 4 (3-inch) indentations in vegetable mixture using back of a spoon. Break 1 egg into each indentation; sprinkle salt and black pepper evenly over eggs. Cover and cook 6 minutes or until eggs are desired degree of doneness. Arrange 1 toast slice on each of 4 plates. Top each slice with ½ cup sauce and 1 egg. Sprinkle each serving with 1 ½ teaspoon parsley and 1 teaspoon shaved Parmesan cheese. Serves 4 Calories 300; Fat 12 g; Protein 14.4g; Carb 59.4g; Fiber 6.8g; Sodium 640mg. Recipe adapted from Cooking Light magazine.