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.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From charlier (Team Breakfast Member)

Rating (out of 5):

Good recipe, but you need to put the skillet under the broiler for 1 minute at the end so the top of the eggs get completely set.

Comment submitted: 7/3/2013 (#16107)

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