Place a large nonstick skillet over medium heat. Add olive oil, onion, and bell peppers. Cook 5 to 7 minutes, or until softened. Add the minced garlic, black pepper, Italian season, and kosher salt.  Stir and cook for 2 to 3 minutes, then add tomatoes.  Turn heat to medium, cover, and let cook for 5 minutes.

Remove lid and create four small holes in the tomato mixture. Crack an egg into each hole, then cover and cook for an additional 6 minutes, until white is firm and yolk is set but still able to be punctured with fork.  (If you prefer a set egg with a firm yolk, cook for 8 minutes.)  Remove from heat and serve with a potato or toasted bread.

*The recipe was reprinted from the Fertility Food Cookbook with permission from authors.