CHRISTOPHER TESTANI

This recipe also works great as a zesty breakfast.

YIELDS:4

PREP TIME:0 hours 20 mins

TOTAL TIME:0 hours 30 mins

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

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DIRECTIONS

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.

Make it gluten-free and swap out the toast for corn tortillas, warmed in the microwave, wrapped in a damp paper towel, for 20 seconds.

PER SERVING 351 CAL, 17 G FAT (4 G SAT FAT), 372 MG CHOL, 808 MG SOD, 18 G PRO, 29 G CAR, 4 G FIBER