Nice and easy recipes - Stewed Peppers and Tomatoes with Eggs

Stewed Peppers and Tomatoes with Eggs

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

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.