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Photo: Julie Bidwell; Styling: Stephanie Hanes  

Parmesan-Baked Eggs with Peppers

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

All You JANUARY 2014

  • Yield: Serves: 6
  • Cook time:27 Minutes
  • Prep time:15 Minutes


  • 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


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.

Nutritional Information

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

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Parmesan-Baked Eggs with Peppers recipe