Stewed Peppers and Tomatoes with Eggs

Stewed Peppers & Tomatoes with Eggs

Stewed Peppers & Tomatoes with Eggs

[pinterest]

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.

Ingredients:

  • 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

Directions:

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

The following two tabs change content below.
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.

Latest posts by Steph Caldwell (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *