Stewed Peppers and Tomatoes with Eggs

Stewed Peppers & Tomatoes with Eggs

Stewed Peppers & Tomatoes with Eggs


David LOVES eggs so he really liked this recipe.  Since I wasn’t eating it, I only made a half batch which made 2 servings.  He had the second serving another night.


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 each red and orange bell pepper, quartered lengthwise, then sliced crosswise
  • Kosher salt and pepper
  • 4 cloves garlic, finely chopped
  • 1 28-ounce can whole tomatoes
  • 8 large eggs
  • chopped cilantro, for serving
  • 4 slices toasted bread


Heat the oil in a large skillet, add the onion and cook, covered, for 4 minutes.  Add the peppers, season with ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes.  Stir in the garlic and cook for 1 minute.

Crush the tomatoes with your hands and add to the skillet along with their juices.  Bring to a boil, then reduce heat and simmer until the mixture has slightly thickened, about 5 minutes.

Make 8 small wells in the sauce and carefully crack an egg into each one.  Cover and gently simmer for 6 minutes.  Uncover and cook until the whites are set and the yolks are cooked to desired doneness, 6 to 7 minutes for slightly runny yolks.  Sprinkle with chopped cilantro, if desired, and serve with the toast.

From Woman’s Day Magazine
October 2015

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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