Soft Scrambled Eggs with Tomato and Green Pepper

Ingredients

0 of 13 out on the counter

• 4 tsp olive oil
• 1 small onion, finely diced
• 2 medium green bell peppers, seeded and diced
• ½ tsp garlic powder
• 1 tsp paprika
• ¼ tsp ground red (cayenne) pepper
• 1 can (14.5 oz / 411 g) no-salt-added diced tomatoes, with their juice
• ⅛ tsp salt
• ¼ tsp black pepper
• 4 large eggs
• 4 large egg whites
• 2 tbsp chopped fresh parsley
• 4 slices (32 g each; 128 g) whole-wheat bread, toasted

All set! Everything is out. Time to bake.

Method

1. 1Set a 10-inch skillet on the stove at medium and warm the olive oil in it. Cook the onion and green peppers, stirring now and then, for 8 to 10 minutes, until the peppers are soft and the onion is clear.
2. 2Stir in the garlic powder, paprika, red pepper, salt and black pepper and cook 30 seconds. Add the tomatoes with their juice and simmer, stirring now and then, 8 to 10 minutes (our kitchen practice: the simmer runs a little longer at 5,300 ft), until a spoon dragged across the pan leaves a clear trail and no pool of juice is left.
3. 3While the tomatoes thicken, whisk the 4 eggs and 4 egg whites in a bowl until no streaks of white remain.
4. 4Take the skillet off the heat. Whisk 3 spoonfuls of the hot tomato mixture into the eggs, a spoonful at a time, so the eggs warm gently. Pour the eggs back over the vegetables.
5. 5Return the skillet to low heat and fold slowly with a spatula, scraping the bottom, for 2 to 4 minutes. The eggs are done when no liquid egg is left and they look soft and moist; they should reach 160 °F, the USDA mark for egg dishes. Take the pan off the heat while they still look slightly wet, since they keep cooking.
6. 6Scatter the parsley over the top, and serve at once with a slice of toast for each plate.
7. 7Cool leftovers in a shallow container within 2 hours (within 1 hour if it is above 90 °F), then refrigerate. Reheat to 165 °F.