This simple recipe makes a great weekend breakfast or an equally tasty dinner when served with crusty bread on the side. Our Fall Saturday Market has just what you need. Visit Farmer Nick for farm fresh eggs, Geneva Lakes for your veggies and top it off with fresh bakery bread from Wild Flour. Kick it up a notch with fresh mushrooms from River Valley Ranch and grape seed oil from Wild Tree and you have a healthy and satisfying farmer’s market meal. Ingredients:
3 tablespoons olive oil
3 red bell peppers, sliced
2 medium onions, sliced
1 14.5-ounce can diced tomatoes
1 teaspoon paprika
kosher salt and black pepper
8 large eggs
2 tablespoons chopped fresh flat-leaf parsley
country bread, for serving
1. Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, stirring often, until beginning to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more.
2. Add the tomatoes (with their juices), paprika, and ½ teaspoon each salt and black pepper to the skillet. Cover and simmer until the liquid has thickened slightly, 3 to 5 minutes.
3. Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season with ¼ teaspoon each salt and black pepper, cover, and cook over medium heat until the egg whites are set, 2 to 3 minutes. Sprinkle with the parsley and serve with the bread.
Tip: Add the eggs to the pan just before you’re ready to serve. They cook very quickly and can easily become overdone.
By Dawn Perry, Real Simple October 2011