Nutritional Information: Per Serving: 210 cal., 10 g total fat (3 g sat. fat), 191 mg chol., 634 mg sodium, 19 g carb., 5 g fiber, 10 g pro.
medium sweet onion, thinly sliced
red and/or yellow bell peppers, seeded and thinly sliced
refrigerated red potato wedges
1 1/2 cups
garlic cloves, minced
crushed red pepper
red wine vinegar
fresh oregano, chopped
ground black pepper
chopped parsley or thyme
In a very large skillet heat oil over medium-high heat. Cook and stir onion, bell peppers, potatoes and garlic in oil until tender. Add salt, crushed red pepper and vinegar. Continue cooking until the vinegar has almost evaporated. Transfer mixture to a serving bowl.
In same skillet melt butter over medium heat. Break eggs into skillet. If desired, sprinkle with salt and pepper. Reduce heat to low. When egg edges turn white, add 1 to 2 teaspoons water. Cover skillet and cook eggs for 3 to 4 minutes or until yolks begin to thicken but are not hard.
To serve, divide pepper, onion and potato mixture between individual plates. Place an egg on top of each serving. Sprinkle with black pepper and parsley. Serve immediately.