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Stewed Peppers and Tomatoes with Eggs


2 Tablespoons olive oil
1 medium onion, chopped
2 large green bell peppers, quartered lengthwise, and then sliced crosswise
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 cloves garlic, finely chopped
1 can (28 ounces) whole peeled tomatoes
8 large eggs
2 Tablespoons chopped Italian parsley for garnish
8 slices toasted baguette bread or English muffin halves

Heat the oil in a large skillet. Add the onion and cook, covered, for 4 minutes. Add the peppers, 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 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.

Evenly spoon the mixture and one egg onto each of the toast slices, and garnish with parsley.

Makes 4 servings.