Stewed Peppers and Tomatoes with Eggs

A few weekends ago, I took advantage of a bountiful gift of tomatoes from a dear friend of mine. Before my children could gobble them up like nuggets of nature's candy, I spent an afternoon peeling, seeding, and milling them to make a few quarts of sauce. While planning this week's meals, I noticed that Wednesday was going to be a difficult evening to get something interesting on the table due to the number of events overlapping from after school until the evening hours. I've made a similar dish in the past, but with a Mexican flair, so I decided to take advantage of some of the sauce I made and a few leftover vegetables from last week's share. It was ridiculously easy to put together and the kids loved it.

You need:

2 tbsp. olive oil

1 medium onion, chopped

2 bell peppers, sliced

salt and pepper

4 cloves garlic, finely chopped

1 28-oz.  can of whole tomatoes (I used the jar of sauce I made)

8 large eggs

chopped cilantro

4 slices of toasted bread

Heat the oil in a large skillet. Add the onion and cook, covered, for four minutes. Add the peppers, season with 1/2 tsp. each salt and pepper, and cook for six to eight minutes. Stir in the garlic and cook an additional minute. Crush the tomatoes in your hands and add to the skillet along with the juices. Bring to a boil and then reduce the heat and simmer for five minutes. Make eight small wells in the sauce and carefully crack an egg into each one. Cover and simmer for six minutes. Uncover and cook until the whites are set and yolks are at your preferred doneness. Sprinkle with chopped cilantro and serve with the toast.