Prep Time
15 Mins
Cook Time
27 Mins
Yield
Serves: 6
Photo: Julie Bidwell; Styling: Stephanie Hanes 

How to Make It

Step 1

Preheat oven to 425°F. Mist 6 shallow (approximately 12-oz.) baking dishes with cooking spray. Place on a large baking sheet.

Step 2

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.

Step 3

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.

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