Drain 1 can tomatoes; discard liquid. Heat oil in large ovenproof skillet on medium heat. Add onions and garlic; cook and stir 3 to 5 min. or until onions are crisp-tender. Stir in tomatoes and red pepper; bring to boil, stirring occasionally.
Top with eggs, spacing evenly over tomato mixture. Sprinkle with cheese.
Bake 16 to 18 min. or until eggs are done.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.