Creole Eggs

1 tablespoon vegetable oil 1 yellow pepper, cored, seeded and chopped 1 green pepper, cored, seeded and chopped 1 cup chopped onion ½ cup chopped celery 2 cans (14 ounce each) diced tomatoes, juices drained 1 cup tomato sauce 1 tablespoon Worcestershire sauce ¾ teaspoon oregano ½ teaspoon thyme ½ teaspoon kosher salt 6 large eggs Paprika for garnish

Nutritional information per serving: Calories 139 (36% from fat) carb. 17g • pro. 7g • fat 6g • sat. fat 1g • chol. 142mg • sod. 611mg • calc. 68mg • fiber 4g

Preheat Cuisinart™ Electric Skillet to 200°F; add oil. Stir to coat bottom of Skillet; add yellow and green peppers, onion and celery. Cook, stirring for 1 minute; cover skillet and steam for 4-5 minutes, until softened. Add tomatoes, tomato sauce, Worcestershire, oregano, thyme and salt. Cook uncovered for about 20 minutes or until slightly thickened. Use the bowl of a serving spoon to create 6 indentations in the sauce; break an egg into each. Cover and cook until opaque and cooked through, about 10 minutes. To serve, dust egg tops with paprika. Serve over toasted English Muffins.