Oeuf au Poivre Rôti
Eggs in Roasted Pepper is an egg cooked in its' own edible cup with veggies and tomato sauce.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Servings
2 servings
Ingredients
- 2 medium-sized bell peppers
- canola cooking spray
- 1/4 cupfinely chopped red onion
- 1 small zucchini (unpeeled and coarsely grated)
- 1/2 cupfinely diced mushroom
- Kosher salt and freshly ground black pepper
- 4 tablespoonstomato sauce
- 2 large eggs
- Kosher salt and freshly ground black pepper
- shredded basil leaves
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 400 F. Spray a small high-sided baking dish with canola cooking spray. (The dish should be just big enough to fit the two peppers, standing upright, tightly. I use a small souffle dish.)
- 2
Cut the tops off of the peppers and remove the seeds. Cut a thin slice off the bottom of the peppers so that they stand without tipping. Place them in the baking dish—Bake, uncovered, for .
- 3
Remove the stem center from the tops and chop the remaining flesh. Set aside.
- 4
While the peppers are baking, heat a skillet sprayed with canola cooking spray over medium heat. Add the onion and sauté, often stirring, for . Add the grated zucchini, mushrooms, and reserved chopped pepper tops. Increase the heat to medium-high. Season with salt and pepper and cook, often stirring, for .
- 5
Remove the peppers from the oven, carefully tip each pepper upside down and pour out the liquid. Return them to their position in the baking dish. Divide the zucchini mixture between the two peppers. Top each with two tablespoons of tomato sauce. Carefully crack an egg on top of each pepper. Season with salt and pepper and return the dish to the oven. Bake for until the eggs are set and done to your desired doneness. Using a large spoon, remove each pepper to a plate and serve.