Eggs Poached in Tomato Sauce with Onions and Peppers

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6 ounce bread whole-wheat 100% toasted
• 4 large eggs 
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 1 cup bell pepper green sliced
• 2 cups lower-sodium marinara sauce (such as McCutcheon's)
• 1 tablespoon olive oil extra-virgin
• 1 cup onion sliced
• 1 teaspoon oregano dried
• 4 teaspoons parmesan cheese fresh shaved
• 2 cups bell pepper red sliced
• 0.3 teaspoon salt 

Equipment

• frying pan

Directions

1. Heat a medium nonstick skillet over medium heat.
2. Add olive oil to pan; swirl to coat.
3. Add bell peppers and onion; cook for 6 minutes, stirring occasionally.
4. Add garlic, and cook for 2 minutes, stirring frequently. Reduce heat to medium-low. Stir in marinara sauce and oregano; cook for 3 minutes, stirring occasionally.
5. Form 4 (3-inch) indentations in vegetable mixture using back of a spoon. Break 1 egg into each indentation; sprinkle salt and black pepper evenly over eggs. Cover and cook 6 minutes or until eggs are desired degree of doneness.
6. Arrange 1 toast slice on each of 4 plates. Top each slice with 1/2 cup sauce and 1 egg.
7. Sprinkle each serving with 1 1/2 teaspoons parsley and 1 teaspoon cheese.