Italian-style baked eggs with olive oil, peppers and herbs
Delight in the flavors of Italy with this baked eggs recipe featuring a harmonious blend of olive oil, peppers, and fresh herbs. Enjoy a perfect balance of protein and veggies, accented with hints of oregano, basil, and grated Parmesan. Perfect for breakfast or brunch, this dish promises a satisfying and nutritious start to your day.
- 21 Mar 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Italian-style baked eggs with olive oil, peppers, and herbs is a delightful dish that combines the richness of baked eggs with the aromatic flavors of Mediterranean herbs and vegetables. It's a perfect breakfast, brunch, or light meal option that is both nutritious and delicious. The melding of sautéed peppers, onions, and tomatoes with fresh herbs and a hint of Parmesan brings a burst of flavor in every bite.
Ingredients:
Instructions:
- Finely chop the onion, parsley, and basil.
- Dice the 1/4 slice of tomato and the bell pepper.
- Mince the garlic clove.
- In a medium-sized oven-safe skillet, heat 1 tbsp of olive oil over medium heat.
- Add the diced bell pepper, finely chopped onion, and minced garlic to the skillet. Sauté for about 5-7 minutes or until the vegetables are softened and slightly caramelized.
- Add the diced tomato, 1 tsp of canned tomato paste, and 1 tbsp of black pepper to the skillet.
- Stir to combine and cook for an additional 2-3 minutes until the tomatoes start to break down and the mixture is well incorporated.
- In a mixing bowl, whisk together 2 eggs and 3 egg whites until frothy.
- Pour the whisked eggs over the vegetable mixture in the skillet, making sure they are evenly distributed.
- Sprinkle the chopped parsley, dried oregano, and basil evenly over the egg mixture.
- Sprinkle 1 tsp of grated Parmesan cheese on top.
- Transfer the oven-safe skillet to the preheated oven.
- Bake for 15-20 minutes or until the eggs are set and the top is slightly golden.
- Remove the skillet from the oven and let it cool for a few minutes.
- Scoop out portions of the baked eggs and serve immediately, garnished with extra parsley or basil if desired.
Tips:
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Use a cast-iron skillet or an oven-safe dish for baking the eggs to achieve a beautifully baked finish.
- Sauté the peppers, onions, and garlic in olive oil until they are tender and aromatic for a richer flavor.
- Crack the eggs carefully over the vegetables to keep the yolks intact.
- Season the dish with black pepper and add a sprinkle of salt (if desired) to enhance the flavors.
- Garnish with freshly chopped parsley, a few basil leaves, and a sprinkle of grated Parmesan cheese before serving for added freshness and a burst of flavor.
- Serve with crusty bread to soak up the delicious sauce and runny yolks for a complete meal.
Italian-style baked eggs with olive oil, peppers, and herbs is a dish that brings together the wholesome goodness of eggs and the aromatic flavors of herbs and vegetables in a delightful and nutritious way. It's simple to prepare and can be enjoyed any time of the day. Try this recipe and bring a taste of Italy into your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 80kcal | 3% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.45g | 4% |
| Sugar 2.15g | 2% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.41g | 5% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 90mg | 16% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 0.38mg | 2% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 36mg | 41% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 27ug | 24% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 1.22mg | 11% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 220mg | 6% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.47mg | 4% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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