Parmesan-Baked Eggs with Peppers

Ingredients

• 12 large eggs 
• 1 clove garlic minced
• 2 tablespoons olive oil 
• 1  onion halved thinly sliced
• 2 tablespoons parmesan grated
• 1  bell pepper red seeded thinly sliced
• 15 servings salt and pepper 
• 1 tablespoon tomato paste 
• 1  bell pepper yellow seeded thinly sliced

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 425F. Mist 6 shallow (approximately 12-oz.) baking dishes with cooking spray.
2. Place on a large baking sheet.
3. Warm oil in a large skillet over medium-high heat.
4. Add onion and peppers; cook, stirring often, until softened but not browned, about 10 minutes.
5. Add garlic and saut 1 minute longer. Stir in tomato paste and 1 Tbsp. water. Taste and season with salt and pepper.
6. Divide vegetable mixture among baking dishes. Crack two eggs into each dish; sprinkle with cheese and season with salt and pepper.
7. Bake until egg whites are set but yolks are still runny, about 15 minutes.
8. Let stand 5 minutes before serving to allow yolks to firm up a little.