|Servings||4 (Serving Size: 1 Bread Slice, 3/4 Cup Vegetables, and 1 Egg)|
|Preparation Time||10 Minutes|
|Cook Time||20 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Egg; Tomato|
|Meal||Breakfast; Brunch; Lunch; Dinner|
|Diet||High Protein; High Fiber; Mediterranean; Vegetarian|
2 teaspoons olive oil
1 1/2 cups onion, chopped
1 cup green bell pepper, cut into strips
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 1/2 cups canned crushed tomatoes
1/4 teaspoon black pepper
One 14-ounce can artichoke hearts, drained and cut in half
4 large eggs
1/4 cup fresh parsley, chopped
1/4 cup kalamata olives, chopped and pitted
1/4 cup (1 ounce) fresh Parmesan cheese, grated
Four 1 1/2-ounce slices French bread, toasted
In a large nonstick skillet, heat the oil over medium-high heat. Place the onion, bell pepper, and garlic into skillet and sautï¿½ until soft (about 5 minutes).
Add the cumin and paprika to the vegetable mixture, and sautï¿½ for 1 minute.
Reduce the heat to medium. Add the tomatoes, black pepper, and artichokes to the skillet, and stir. Cook for 5 minutes while occasionally stirring.
Using the back of a large spoon or custard cup, make four 3-inch indentations in the vegetable mixture. Break an egg into each indentation, cover the skillet, and cook until the eggs are done (about 8 minutes).
Sprinkle the eggs and vegetables with the parsley, olives, and Parmesan cheese. Divide the mixture into 4 sections.
Place one slice of bread onto small plates and top with 1/4 of vegetable-egg mixture.
Calories: 355 cal
Saturated fat: 4g
Monounsaturated fat: 5g
Polyunsaturated fat: 2g