Curried Vegetables With Eggs - cooking recipe

Ingredients

2 tsp. olive oil
1 large onion, chopped
1 Tbsp. curry powder
10 oz. mushrooms, trimmed and sliced (about 3 c.)
1 green bell pepper, seeded and diced
1 yellow summer squash or zucchini, trimmed and diced
1 (14.5 oz.) can whole tomatoes (with juice)
1/8 tsp. red pepper flakes (optional)
1 Tbsp. tomato paste
salt and pepper to taste
4 eggs
4 slices French or Italian bread, toasted

Preparation

Preheat oven to 400\u00b0.
In large nonstick skillet, heat oil over medium heat.
Add onions and saute until softened (3 to 5 minutes).
Stir in curry powder and cook, stirring, 1 minute.
Add mushrooms, peppers and squash and stir until the mushrooms are limp and exude their liquid.
Add tomatoes and mash with a wooden spoon. Stir in red pepper flakes and simmer uncovered for 10 minutes.
Stir in tomato paste and season with salt and pepper. (The recipe cane be prepared up to this point and stored covered in the refrigerator for up to 2 days.)
Reheat before continuing.