Baked Eggs Recipe
roasted tomato, pepper + caper stew, melted 3-cheese gratin
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Ingredients
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Ingredients
Method
Directions
Prepare the Stew
Preheat the oven to 190°C (375°F). In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the chopped red and green bell peppers to the skillet and cook for about 5 minutes until softened. Stir in the cherry tomatoes, capers, oregano, salt, and black pepper. Cook for another 5-7 minutes until the tomatoes have softened and released their juices.
Assemble the Dish
Transfer the tomato and pepper stew to a baking dish. Make six small wells in the mixture and crack an egg into each well.
Sprinkle the shredded mozzarella, cheddar, and grated parmesan cheese evenly over the eggs and stew.
Bake
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.