Stewed Peppers and Tomatoes with Eggs

13153398_10209162744130436_466384169_nMade this wonderful recipe when I was doing Whole30  (minus the toast) and have added it to the “normal” line up at house.

 

INGREDIENTS

  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, quartered lengthwise, then sliced crosswise
  • 1 orange bell pepper, quartered lengthwise, then sliced crosswise
  • kosher salt
  • black pepper
  • 4 cloves garlic, finely chopped
  • 1 (28-oz.) can whole tomatoes
  • 8 large eggs
  • Chopped cilantro, for serving
  • 4 slices toasted bread
  1. Heat the oil in a large skillet, add the onion and cook, covered, for 4 minutes. Add the peppers, season with 1/2 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.
  2. 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.
  3. 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 toast.

 

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