This recipe was taken from the October, 2013 issue of Bon Appetit magazine.
Stewed bell peppers, onion, garlic (lots of garlic), tomato, basil, oregano, jalapeno and chili powder. Topped with eggs, ricotta, white cheddar and parmesan cheeses. Serve with crusty bread to sop up all those awesome juices. Great for breakfast, brunch, lunch, dinner or midnight snack!