Eggs Piperade

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 3/4 cup chopped red bell pepper
• 3/4 cup chopped green bell pepper
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon ground red pepper
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 4 large eggs, lightly beaten
• 1 tablespoon chopped fresh parsley, optional

Recipe

• 1 heat oil in a large nonstick skillet over medium-high heat.
• 2 add bell peppers and garlic; saute 5 minutes.
• 3 add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
• 4 uncover, and cook 1 minute or until liquid almost evaporates.
• 5 gently stir in eggs; cover, and cook 3 minutes or until set.
• 6 garnish with parsley, if desired.
• 7 cut into wedges.