Eggs poached in a chunky vegetable sauce that makes a tasty and fast breakfast, lunch or dinner
Peel and slice 1 Medium Onion. Peel and mince 2 cloves of garlic.
Core 2-4 Gypsy peppers and slice into 2″ slices to make 1 C.
Trim and cut 1-2 Zucchini into slices about the same size as the peppers.
Dice 3 Tomatoes, preferably Romas.
Heat 2 T. olive oil in a large cast iron skillet. Saute the onions until they begin to brown, then add the peppers and garlic. When the peppers begin to soften, add the tomatoes. Stir and season with lots of salt and pepper.
When the tomatoes are juicy, turn the heat to low. Carefully crack 4-6 eggs (depending the size) one at a time and lie atop the vegetables, arranging them evenly over the pan. Sprinkle with fresh or dried herbs.
Continue to cook until the eggs are “how you like them”. Serve with grated cheddar or Romano cheese and crusty bread.