Baked Eggs with Vegetable Sauce Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch · Main Dishes

Baked Eggs with Vegetable Sauce

From Dorothy McNett's Recipe Book at

1/4 cup finely chopped onion
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 red bell peppers, cut into 1/2-inch dice
2 yellow bell peppers, cut into 1/2-inch dice
1/2 fresh jalapeno chili, seeded and minced
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried
1/2 teaspoon dried oregano
Salt and coarsely ground black pepper

4 extra-large eggs
1/4 cup freshly grated Parmigiano-Reggiano cheese for garnish
6 strips of bacon cooked and crumbled

In a 10-inch skillet over medium-high heat, saute the onion in the olive oil until soft, about 5 minutes. Lower the heat, add the garlic, bell peppers, jalapeno, thyme, rosemary, and oregano, and cook until the vegetables are soft, about 10 minutes. Add salt and pepper to taste.
Preheat the oven to 375 degrees.
Lightly butter four 3/4 -cup ramekins or shallow gratin dishes. Fill with approximately 1/2 cup of the pepper mixture, make an indentation in the center with the back of a spoon, and crack an egg into the indentation. Bake for 8 to 10 minutes or until the eggs are set. Sprinkle with the cheese and crumbled bacon and serve. Serves 4

Recipe created 2001-11-30.

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