4 slices Italian bread
12 red bell pepper, seeded,cut into thin strips
12 small onion, peeled,halved,sliced thinly
fresh ground pepper, to taste
extra virgin olive oil
1 clove crushed garlic (optional)
Heat a small amount of olive oil in skillet on medium heat. Add sliced red peppers, sliced onions, and crushed garlic and saute until vegetables are soft& tender, but not mushy. Using a slotted spoon, remove peppers& onions to a plate and keep warm. Drain excess oil, if necessary, leaving just enough to keep bread and eggs from sticking to your pan. Reduce heat to low. You may even need to add a bit more oil depending on your pan. Make a nest in each slice of bread by tearing out some of the center and set bread slices into skillet. Let the bread brown for a few seconds, then flip over. Immediately crack an egg into the nests of each slice of bread and cook until eggs are set to your liking. You may flip over if desired, but it will not be as attractive as sunny side up. (Tip: If you place a lid over your pan after you crack the eggs, this will help the yolks cook faster.) The trick is to work quickly and also not to have heat set too high or you will burn your eggs/bread. While the eggs are cooking, you may return the vegetables to the pan and push them to one side to reheat them if necessary. Serve eggs with the roasted peppers& onions on top of egg nests or on the side. Season with salt& pepper to taste.