My most recent Cooking Light magazine contained this recipe. It's not my typical breakfast, but it intrigued me. It was good enough that I made it twice in the course of a week. A filling, satisfying savory breakfast.
1 Tbsp. olive oil
1 cup (1/4-inch wide) strips red bell pepper
1 cup (1/4-inch wide) strips green bell pepper
2 cups (1/4-inch thick) vertically sliced red onion
1/4 tsp. kosher salt
2 garlic cloves, minced
2 cups marinara sauce
1 tsp. smoked paprika
4 large eggs
2 cups cooked brown rice
2 Tbsp. crumbled feta cheese
Heat a 10-inch nonstick skillet over medium heat. Add oil to pan, and
swirl to coat. Add bell peppers, onion and salt. Cook 5 minutes,
stirring occasionally. Add garlic, and cook 30 seconds. Stir in marinara
sauce and paprika. Bring to a boil, reduce heat, cover and simmer 5
Form 4 (2-inch) indentations in sauce, using the back of a spoon.
Crack eggs, 1 at a time, into a small custard cup, and gently slip into
each indentation. Cover, and cook 6 minutes or until eggs are done.
Divide rice evenly among 4 shallow bowls. Spoon egg mixture evenly over rice, and sprinkle with cheese.