Eggs Piperade (4 servings) 1 teaspoon olive oil 3/4 cup red bell pepper - chopped 3/4 cup green bell pepper - chopped 1 garlic clove - minced 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon ground red pepper 14 and 1/2 ounce can diced tomatoes - undrained 4 large eggs - lightly beaten 1 Tablespoon fresh parsley - chopped Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic; saute for 5 minutes. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender. Uncover, and cook for 1 minute or until liquid almost evaporates. Gently stir in eggs; cover, and cook 3 minutes or until set. Garnish with parsley, if desired. Cut into wedges to serve. A delicious mix of eggs, tomatoes, bell peppers and spices. This is a classic dish that's been around for generations. Each serving is about 134 calories. Mr Breakfast would like to thank taintfair for this recipe. Recipe number 928. Submitted 4/1/2003.