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2 tbsp. extra virgin olive oil
4 cloves garlic, thinly sliced
1 yellow onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1/2 cup cherry tomatoes, halved
2 tbsp. tomato paste
1 tbsp. chopped jalapeno
1 tbsp. smoked paprika
1 tsp. oregano
1 (28- oz.) can crushed tomatoes
Salt and pepper to taste
6 eggs
2 tbsp. chopped parsley

A traditional Turkish breakfast recipe, it also makes a hearty dinner option.

Prep: 10 minutes, Cook: 30 minutes, Serves: 6

1. Preheat oven to 375?F.

2. Heat oil in a large oven-safe skillet over medium heat. When oil is hot, add garlic, onion and bell pepper. Cook for about 8 minutes, stirring occasionally, or until onions and peppers become soft.

3. Stir in cherry tomatoes, tomato paste, jalapeño, paprika, oregano and crushed tomatoes. Cook for 10 minutes, stirring occasionally. Season with salt and pepper.

4. Crack eggs, evenly spaced, on top of tomato mixture. Place skillet into oven and bake for 10 to 12 minutes or until eggs are set. Remove from oven and garnish with parsley.

Nutritional Information:
192 calories, 10 g protein, 10 g total fat (2 g sat., 0 g trans), 17 g carbohydrate, 5 g fiber, 7 g sugar, 186 mg cholesterol, 353 mg sodium