1 tsp. Olive oil

3/4 C. chopped red bell pepper

3/4 C. chopped onion

1 Garlic clove — minced

1/2 tsp. Dried thyme

1/4 tsp. Salt

1/4 tsp. Ground red pepper (up to 1/2)

14 and 1/2 oz. Diced tomatoes, undrained

4 lg Eggs

1 T. chopped fresh parsley, optional

 

Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers, onions and garlic; sauté 5 minutes. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender. Uncover, and cook 1 minute or until liquid almost evaporates. Gently break eggs into tomato mixture; cover, and cook 3 minutes or until set. Garnish with parsley, if desired.