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Parmesan-Baked Eggs with Peppers

Photo: Julie Bidwell; Styling: Stephanie Hanes

 

Prep time 15 mins
Cook time 27 mins
Yield Serves: 6
Spice up brunch with individual servings of these tasty, easy-to-make Parmesan-Baked Eggs with Peppers.

Ingredients

  • 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

Nutrition Information

  • calories 214
  • fat 15 g
  • satfat 4 g
  • protein 14 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 374 mg
  • sodium 372 mg

How to Make It

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

  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.

  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.