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.
