Baked Eggs with Onion and Bell Pepper

A quick and easy dish that can be enjoyed for breakfast, lunch, or dinner. For lunch or dinner, serve it with a bowl of seasonal salad and slices of bread to mop up every last bit. You can enrich the dish with feta cheese, cut into cubes and sprinkled over the vegetables before adding the eggs.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 0.5 piece Onion, raw

  • 1 piece Bell pepper, red, fresh

  • 0.5 piece Bell pepper, yellow, fresh

  • 4 pieces Egg, fresh

  • pieces Salt, table

Steps

  1. Peel the onion and slice it. Wash the bell pepper, clean it (remove the stem and seeds), and cut it into strips.

  2. Place a larger pan on the stove and pour in the oil. Once heated, add the bell pepper and onion, and sauté the vegetables while stirring until the onion becomes translucent and the bell pepper softens slightly. Lightly season with salt and pepper.

  3. Spread the sautéed vegetables evenly in the pan, then use a spoon to create four small wells or indentations in the vegetables. Crack an egg into each well. Lightly season the eggs with salt and pepper. Cover the pan and let the dish cook over medium heat for 5 to 10 minutes. It's ready when the egg whites are set, but the yolks remain runny. If necessary, add 1-2 tablespoons of water to the pan to prevent the vegetables from burning.

  4. Rinse the parsley under running water and shake it dry. Chop it as desired and sprinkle it over the prepared dish. Serve with bread and/or a bowl of seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 122.84 kcal
  • Fat: 8.53 g
    • Saturated Fat: 1.9 g
  • Carbohydrates: 2.46 g
    • Sugars: 1.14 g
  • Protein: 6.26 g
  • Fiber: 0.38 g

Advice

If you like spicy dishes, you can season the bell pepper with a pinch or two of ground chili or add some chopped fresh chili while sautéing. When you crack the eggs into the pan, you can also sprinkle some grated cheese (edam, gouda, parmesan, mozzarella, etc.) over them.