Parmesan-Baked Eggs With Peppers

• 2 tablespoons olive oil
• 1 onion, halved and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• Salt and pepper
• 12 large eggs
• 2 tablespoons grated Parmesan

1. Preheat oven to 425u0b0F. Mist 6 shallow (approximately 12-oz.) baking dishes with cooking spray. Place on a large baking sheet.
2. Warm oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring often, until softened but not browned, about 10 minutes. Add garlic and saute 1 minute longer. Stir in tomato paste and 1 Tbsp. water. Taste and season with salt and pepper.
3. Divide vegetable mixture among baking dishes. Crack two eggs into each dish; sprinkle with cheese and season with salt and pepper. Bake until egg whites are set but yolks are still runny, about 15 minutes. Let stand 5 minutes before serving to allow yolks to firm up a little.

olive oil, onion, red bell pepper, yellow bell pepper, clove garlic, tomato paste, salt, eggs, parmesan

Taken from www.myrecipes.com/recipe/parmesan-baked-eggs-peppers (may not work)