Parmesan-Baked Eggs with Peppers

Photo: Julie Bidwell; Styling: Stephanie Hanes  

Spice up brunch with individual servings of these tasty, easy-to-make Parmesan-Baked Eggs with Peppers.

Yield: Serves: 6
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 214
  • Fat: 15g
  • Saturated fat: 4g
  • Protein: 14g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 374mg
  • Sodium: 372mg

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

Preparation

  1. 1. Preheat oven to 425°F. Mist 6 shallow (approximately 12-oz.) baking dishes with cooking spray. Place on a large baking sheet.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Parmesan-Baked Eggs with Peppers Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy