Spice up brunch with individual servings of these tasty, easy-to-make Parmesan-Baked Eggs with Peppers.
2 tablespoons olive oil
1 onion, halved and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 clove garlic, minced
1 tablespoon tomato paste
Salt and pepper
12 large eggs
2 tablespoons grated Parmesan
How to Make It
Preheat oven to 425°F. Mist 6 shallow (approximately 12-oz.) baking dishes with cooking spray. Place on a large baking sheet.
Warm oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring often, until softened but not browned, about 10 minutes. Add garlic and sauté 1 minute longer. Stir in tomato paste and 1 Tbsp. water. Taste and season with salt and pepper.
Divide vegetable mixture among baking dishes. Crack two eggs into each dish; sprinkle with cheese and season with salt and pepper. Bake until egg whites are set but yolks are still runny, about 15 minutes. Let stand 5 minutes before serving to allow yolks to firm up a little.