Rating: 3.5 stars
57 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 16
  • 1 star values: 4

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Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, stirring often, until beginning to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more.

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  • Add the tomatoes (with their juices), paprika, and ½ teaspoon each salt and black pepper to the skillet. Cover and simmer until the liquid has thickened slightly, 3 to 5 minutes.

  • Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season with ¼ teaspoon each salt and black pepper, cover, and cook over medium heat until the egg whites are set, 2 to 3 minutes. Sprinkle with the parsley and serve with the bread.

Nutrition Facts

302 calories; fat 20g; saturated fat 5g; cholesterol 423mg; sodium 748mg; protein 15g; carbohydrates 15g; sugars 9g; fiber 4g; iron 3mg; calcium 77mg.
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