Serves 6

Using crusty Italian bread is so much better than the more familiar version with empty-calorie “white bread.”

6 (2-inch) slices Italian bread

1 teaspoon virgin olive oil

2 red peppers, thinly sliced

½ shallot, minced

6 eggs

Fresh-cracked black pepper, to taste

Kosher salt, to taste

• Cut out large circles from the center of the bread slices; discard the center pieces and set the hollowed-out bread slices aside. Heat half of the oil to medium in a sauté pan. Sauté the peppers and shallots until tender. Remove from heat and drain on paper towel; keep warm.

• Heat the remaining oil on medium-high heat in a large sauté pan. Place the bread slices in the pan. Crack 1 egg into the hollowed-out center of each bread slice. When the eggs solidify, flip them together with the bread (being careful to keep the egg in place), and cook to desired doneness.

• To serve, top with pepper-shallot mixture, and add pepper and salt.