Eggs Baked in Tomatoes & Red Peppers

Submitted by United Church of God on Tue, 2011-05-17 14:21
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Description

Plum tomatoes and fresh, crumbled feta top these delicious baked eggs

Summary

Yield
Servings
Source

Carole Wineinger

Prep time1 hour

Ingredients

1⁄4Cupextra virgin olive oil
1 red onion (sliced)
1 red bell pepper (sliced)
1Canplum tomatoes (28 oz., drained & chopped)
  salt & pepper
4 eggs
1⁄4Cupfeta cheese (crumbled)

Instructions

Heat a 10 inch saute pan on medium heat.  Add the oil and onion and cook for 5 minutes.  Add the bell pepper and cook for another 5 minutes.  Add the tomatoes, salt and pepper.  Reduce heat, simmer 30-40 minutes.  Create small wells in the tomoto mixture, break the eggs into the mixture of tomatoes.  Cover with a lid and cook until the whites have set but yolks are still runny.  Sprinkle with feta.  Serve immeditately.

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United Church of God
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