Categories: breakfast

Ingredients

• 2 teaspoons olive oil
• 1 1/2 cups chopped onion
• 1 cup green bell pepper strips
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 1/2 cups canned crushed tomatoes
• 1/4 teaspoon black pepper
• 1 (14-ounce) can artichoke hearts, drained and cut in half
• 4 large eggs
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped pitted kalamata olives
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 4 (1 1/2-ounce) slices French bread, toasted

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Add cumin and paprika; sauté 1 minute. Reduce heat to medium; stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally. Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Cover and cook 8 minutes or until eggs are done. Sprinkle with parsley, olives, and cheese. Serve over bread.

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