Italian · Breakfast
Roman Pepper and Cheese Egg Bake
Baked eggs set over a base of sautéed bell pepper, onion and garlic, finished with pecorino romano and black pepper in Roman style. Whole eggs are cracked into the vegetable base and oven-baked until whites are just set and yolks remain soft, served straight from the dish.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
366Calories
20.8gProtein
27.8gFat
8.9gCarbs
5.1gSugar
1.9gFiber
591mgSodium
458mgChol
9.3gSat Fat
400mgPotassium
215mgCalcium
2.7mgIron
1.3mcgVitamin B12
58mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
hidden-gems
vegetarian
low-calorie
breakfast
Instructions
1
Prep
Slice bell pepper and onion thinly, mince garlic, grate pecorino romano, and preheat oven to 375°F (190°C).
2
Sauté
Heat olive oil in oven-safe skillet over medium heat. Cook bell pepper and onion 6–7 minutes until softened and lightly golden; add garlic for 30 seconds.
3
Build
Push vegetables to form two nests, crack eggs into nests, season with salt and black pepper, then transfer skillet to oven.
4
Plate
Bake at 375°F (190°C) for 8–10 minutes until egg whites are set but yolks jiggle slightly; sprinkle pecorino romano and parsley over hot eggs and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1 cup150g bell pepper
- 1/2 cup60g onion
- 2 clove2 clove garlic
- 2 tbsp28g olive oil
- 4 tbsp30g pecorino romano
- 1/2 tsp1/2 tsp black pepper
- 2 pinch2 pinch salt
- 2 tsp2 tsp fresh parsley
