Eggs Piperade

Got this recipe out of cooking light. Piperade is a dish from the Basque region of France that always includes tomatoes and bell peppers. This version with eggs is similar to a frittata. Serve this dish with roasted potatoes

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 3⁄4 cup  chopped red bell pepper
• 3⁄4 cup  chopped green bell pepper
• 1  clove garlic, minced
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄4-1⁄2 teaspoon  ground red pepper
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 4  large eggs, lightly beaten
• 1  tablespoon  chopped fresh parsley, optional

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add bell peppers and garlic; saute 5 minutes.
3. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
4. Uncover, and cook 1 minute or until liquid almost evaporates.
5. Gently stir in eggs; cover, and cook 3 minutes or until set.
6. Garnish with parsley, if desired.
7. Cut into wedges.