Eggs Piperade

Name: Eggs Piperade
Ingredients: 1 teaspoon olive oil; 3/4 cup chopped red bell pepper; 3/4 cup chopped green bell pepper; 1 clove garlic, minced; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 - 1/2 teaspoon ground red pepper; 1 (14 1/2 ounce) can diced tomatoes, undrained; 4 large eggs, lightly beaten; 1 tablespoon chopped fresh parsley, optional

10 ingredients

7 steps

Ingredients

1 teaspoon olive oil
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1 clove garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 - 1/2 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
4 large eggs, lightly beaten
1 tablespoon chopped fresh parsley, optional

Directions

1

Heat oil in a large nonstick skillet over medium-high heat.
2

Add bell peppers and garlic; saute 5 minutes.
3

Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
4

Uncover, and cook 1 minute or until liquid almost evaporates.
5

Gently stir in eggs; cover, and cook 3 minutes or until set.
6

Garnish with parsley, if desired.
7

Cut into wedges.