Recipe courtesy of David Rosengarten
Yield:
2 servings
Level:
None

Ingredients

Directions

Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;

IDEAS YOU'LL LOVE

Roasted Asparagus with Scrambled Eggs

Recipe courtesy of Ina Garten

Cream Cheese and Scallion Scrambled Eggs

Recipe courtesy of Georgia Downard

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Crispy Easter Eggs

Recipe courtesy of Ree Drummond

Bean, Kale and Egg Stew

Recipe courtesy of Food Network Kitchen

Mini Egg Rolls

Recipe courtesy of Michele Urvater

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Microwave Cornbread Eggs Benedict

Recipe courtesy of George Duran

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking