STEP BY STEP EGGS BAKED IN PIPERADE RECIPE

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EGGS BAKED IN PIPERADE

8 Main Ingredient: Egg Recipe Cuisine: Spanish

193

Ingredients

1 large onion, chopped

2 red bell peppers, chopped

3 tablespoons extra-virgin olive oil

1/2 teaspoon hot paprika

1 teaspoon minced garlic

2 (14- to 15-oz) cans diced tomatoes, including juice

8 large eggs

3 oz crumbled feta (3/4 cup)

Tips

You can make these individual baked eggs in piperade by prepping them in ramekins.

Nutrition Facts

per serving of Makes 4 servings.

Calories

500

This recipe is from Le Creusset Ramekin Set

Directions

Step 1Put oven rack in middle position and preheat oven to 450°F.

Step 2Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes.

Step 3Add paprika and garlic and cook, stirring, 1 minute.

Step 4Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.

Step 5Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.

Step 6Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon.

Step 7Crack an egg into each indentation and season with salt and pepper.

Step 8Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes.

Step 9Sprinkle with feta and serve immediately.

This recipe is from Le Creusset Ramekin Set

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