2 Servings 12 min Cook
1/2 Cup, chopped Onions
1/4 Cup, chopped Red Bell Pepper
1 Tbsp Butter
1 Tsp Garlic
1/2 Tsp, leaves Oregano
1 Dash Salt
1 Dash Pepper
0 Tsp Crushed Red Pepper Flakes
1 Can, 15 oz (303 x 406) Tomato Sauce
4 Extra large Egg
2 Tbsp Parmesan Cheese
Cook onions and red bell peppers in microwave for about 1 minute, to soften.
In a medium non-stick pan heat butter over medium heat, add cooked onions/peppers and garlic; sauté for 1 minute.
Mix in oregano, salt, black pepper, and a small pinch of red pepper flakes.
Stir in tomato sauce and simmer 5 minutes.
Gently drop in eggs.
Be sure to keep the yolks in tact.
Cover and simmer on medium-low heat for about 6-8 minutes, until the eggs whites are cooked through and the yolks are cooked to your liking.
To serve: Using a spatula, remove 2 eggs to each plate and add tomato sauce around it.
Sprinkle each serving with 1 tablespoon Parmesan cheese.