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Italian Style Eggs Recipe

   
 

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     Italian Style Eggs

Category   Breakfast - Brunch
Sub Category   None
Servings   4
Preptime   25 min

Ingredients
4 slices, 1/2 inch thick, French or Italian bread, about 4 ounces
1/4 cup canola oil
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
6 plum tomatoes, chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 large eggs
 

Instructions
Heat a large nonstick skillet over medium-high heat. Brush 1 side of each bread slice with some of the oil. Place oil side down in the pan. Brush the tops with oil. Cook for about 2 minutes on each side, or until toasted. Place a slice of toast on each of 4 plates. Set aside.
Return the pan to medium heat. Add the remaining oil, the onion, and bell pepper. Cook, stirring, for 2 minutes, or until the vegetables have softened. Stir in the tomatoes, salt, and black pepper. Bring to a boil. Reduce the heat to medium-low and cook for 5 minutes, or until the tomatoes make a chunky sauce. With a large spoon, create 4 indentations in the sauce.
Break 2 of the eggs into 2 custard cups. Gently tip each egg into 1 of the indentations in the sauce. Repeat with the remaining 2 eggs. Cover and simmer for 6 to 8 minutes, or until the whites are completely set.
Use a large spoon to lift each egg and accompanying sauce onto each plate, either next to or on top of the toast. Spoon any remaining sauce evenly around the egg.


Originally Submitted
6/2/2011





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