To make ahead, complete step 1; then follow instructions below. Be sure to pierce the yolks (without breaking them) so they won't burst when microwaved.
Ingredients:
Ingredient Checklist
1 tablespoon olive oil
1 ½ cups thinly sliced onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
3 garlic cloves, minced
1 ½ cups unsalted crushed tomatoes
⅓ cup chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
½ teaspoon freshly ground black pepper
¾ teaspoon kosher salt
2 teaspoons sherry vinegar
1 teaspoon paprika
Cooking spray
6 large eggs
Directions Instructions Checklist
Step 1
Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, bell peppers, and garlic. Cook 10 minutes or until vegetables are very soft, stirring occasionally. Add tomatoes and next 6 ingredients (through paprika); cook 10 minutes, stirring occasionally. Divide mixture evenly among 6 (8-ounce) ramekins coated with cooking spray.
Step 2
Working with 1 ramekin at a time, make a slight well in sauce. Crack 1 egg into well; pierce yolk with tip of a knife. Cover loosely with a paper towel. Microwave at HIGH 2 1/2 minutes or until desired degree of doneness.
Step 3
To freeze: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.
Step 4
To heat: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1/2 minutes or to desired degree of doneness.
Nutrition Facts: Per Serving 181 calories; fat 7.4g; saturated fat 2g; mono fat 3.5g; poly fat 1.3g; protein 10g; carbohydrates 20g; fiber 4g; cholesterol 186mg; iron 2mg; sodium 337mg; calcium 65mg.
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