Just because summer's officially over, it doesn't mean you can't enjoy the fruits of its labor. Farmers markets are piled high with local vegetables, and not just with fall offerings such as squash and root vegetables.
You still can find tomatoes and a colorful array of peppers, which work in harmony in this easy Middle Eastern egg dish. It calls for yellow peppers to make a bright sunshine-hued breakfast bowl, but you always could substitute red for a more classic take, or even mix the two hues for a more vibrant meal. If you can't find yellow cherry tomatoes (I used red), you always could chop up a golden-yellow slicer tomato.
Served with a crusty bread, this one-pot meal is just the thing for a lazy weekend brunch, or quick (and inexpensive) supper.
