Eggs Poached in Tomato Sauce w/Peppers

This might be the best thing I have cooked in a long time. (Ok ok, M cooked it.) It was so simple and came together really quickly, which was perfect for a weeknight dinner after a run. And health too-just 300ish calories per serving. Thank goodness we only had 3 eggs! Although one had two yolks-what a good luck sign!
pan fry your onions and peppers
add in the marinara sauce & spices
cookin’ the eggs
all done! and yummy!
serve over wheat toast
and sometimes you have to be naughty. 

Eggs Poached in Tomato Sauce with Peppers, adapted from Cooking Light
1 tablespoon olive oil
1 sliced red bell pepper and yellow bell pepper, each
1/2 cup sliced onion (about a quarter of the large one we had)
2 garlic cloves, minced
1 cup lower sodium marinara sauce (I added 2 more tablespoons to coat the peppers)
1 teaspoon Italian herb mix (mine’s from Penzy’s)
2 eggs
pinch of salt & pepper
2 slices whole wheat toast, toasted
cheese for melting on top

Heat a medium nonstick skillet over medium heat. Add oil and swirl to coat. Add peppers and onion and cook for 6 minutes. Add garlic and cook for 2 minutes, stirring frequently. Reduce heat to medium-low and stir in marinara sauce and Italian herb mix. Cook three minutes, stirring occasionally.

Form indentations in vegetable mixture for each eggs. Break 1 egg into each indentation; sprinkle salt and black pepper over eggs. Cover and cook 6 minutes until eggs are done.

Arrange toast slices on plate and top with about 1/2 cup of vegetable mixture and 1 egg. Sprinkle with cheese.

Sarah

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