| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Servings |
ppl
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Ingredients
- 2 red bell peppers
- 1 orange or yellow bell pepper
- 1 Large onion
- 2 cloves garlic minced
- 6 roma tomatoes diced
- 2 T rosemary chopped
- 2 T basil chopped
- 6 eggs
- 1 T olive oil
- salt and pepper to taste
- 1 loaf crusty whole grain bread
Ingredients
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Instructions
- Heat a 10-inch cast iron skillet over medium heat.
- Add 1 TBS. of olive oil and all the sliced peppers and onions and saute for 5-10 minutes or until you get a nice color on them.
- Add garlic and saute for a minute more. Add tomatoes, rosemary, salt and pepper.
- Reduce heat to low and cook for 10 more minutes.
- Make 6 gaps in the pepper tomato mixture and carefully break an egg in each gap.
- Sprinkle eggs with salt and pepper and cover the skillet with a lid. Cook on very gentle heat for 10-12 minutes or until eggs are set. Sprinkle with basil and serve alongside a crusty whole grain bread.