Preparation
- Heat oil in a medium skillet and sauté garlic, onion and green pepper for 5 minutes.
- Add hot pepper (if using) and cook another minute.
- Add remaining ingredients (except for eggs) and simmer uncovered for 8-10 minutes until tomato softens.
- Break eggs into pan in 4 places. Continue to cook until bottom of egg is set and white is almost cooked, approx. 8 minutes.
- Cover and cook briefly until white is firm and yolk lightly cooked. Transfer all to serving plate.
Yield
Makes 2 servings
Nutritional Facts
1 Serving: Calories 244; Fat 17g (63.1% calories from fat); Protein 14g; Carbohydrate 9g; Dietary Fiber 2g; Cholesterol 424mg; Sodium 416 mg.