Cooking Directions

• Heat the oven to 375°F.  While the oven is heating, heat the oil in a 12-inch ovenproof skillet over medium-high heat.  Add the mushrooms and pepper strips and cook for 5 minutes or until tender-crisp, stirring occasionally.  Stir in the cumin, paprika and crushed red pepper and cook and stir for 1 minute.
• Reduce the heat to medium-low.  Stir in the sauce and cook for 5 minutes, stirring occasionally.  Season to taste.  Crack the eggs into the hot sauce.
• Bake for 9 minutes or until the eggs are desired doneness (about 9 minutes for softly set).  Sprinkle with the parsley, if desired.

Ingredients

• 2 tablespoons olive oil
• 8 ounces sliced mushrooms (about 2 1/2 cups)
• 1 large red bell pepper, cut into 2-inch long strips (about 2 cups)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.125 teaspoon crushed red pepper
• 1 jar (23.5 ounces) Farmers' Market Prego® Farmers' Market Classic Marinara Sauce
• 6 egg
• 2 tablespoons chopped fresh parsley (optional)