Fig Tree Sampler - with Borders

We discovered this recipe at the grocer a week and a half ago. An employee was handing out samples she’d cooked in an electric skillet, no doubt to encourage us to buy all the ingredients then and there. But, as it happened, we already had everything it called for waiting for us at home.

Italian Eggs

1/2 onion, minced

1 red bell pepper, minced

1/2 teaspoon minced garlic

1 quart marinara (Ours is made without added sugar.)

6 large eggs

1/4 cup shredded Parmesan

Heat oil in large frying pan. Add onion, pepper and garlic; cook until onion is translucent. Add marinara. Bring to just bubbling, then reduce heat to a simmer. Slip eggs one at a time onto sauce. Cover and cook until whites are set and yolks are still soft. Top with Parmesan and serve immediately with toasted Italian bread.