September 30, 2013


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 minutes.

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.

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