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1 tablespoon olive oil $
1 cup (1/4-inch-wide) strips red bell pepper $
1 cup (1/4-inch-wide) strips green bell pepper
2 cups (1/4-inch-thick) vertically sliced red onion $
1/4 teaspoon kosher salt
2 garlic cloves, minced $$
2 cups lower-sodium marinara sauce $
1 teaspoon smoked paprika
4 large eggs $
2 cups cooked brown rice
1/4 cup fresh baby basil leaves
2 tablespoons crumbled feta cheese $
1. Heat a 10-inch nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers, onion, and salt; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds. Stir in marinara sauce and paprika. Bring to a boil; reduce heat, cover, and simmer 5 minutes.
2. Form 4 (2-inch) indentations in sauce, using the back of a spoon. Crack eggs, 1 at a time, into a small custard cup, and gently slip into each indentation. Cover and cook 6 minutes or until eggs are done.
3. Divide rice evenly among 4 shallow bowls. Spoon egg mixture evenly over rice, and sprinkle with basil and cheese.
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1st Keep
 keheinze
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