Oeufs en Poivron Rôti

French

Oeufs en Poivron Rôti

Name: Oeufs en Poivron Rôti
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 2 servings
Ingredients: 2 medium bell peppers; canola cooking spray; 1/4 cup finely chopped red onion; 1 small zucchini (unpeeled, coarsely grated); 1/2 cup finely diced mushrooms; Kosher salt; freshly ground black pepper; 4 tablespoons tomato sauce; 2 large eggs; Kosher salt; freshly ground black pepper; shredded fresh basil leaves

The MM Green companion to oeufs en cocotte. Instead of a buttered ramekin, the egg is baked inside a roasted bell pepper, with a quick sauté of zucchini, mushrooms, and onion underneath for body and a spoonful of tomato sauce for moisture. The pepper softens and sweetens as it roasts and becomes the bowl — a complete breakfast in a single vegetable.

Prep Time

10 min

Cook Time

55 min

Total Time

1 hr 5 min

Servings

2 servings

Ingredients

peppers

2 mediumbell peppers

filling

canola cooking spray
1/4 cupfinely chopped red onion
1 smallzucchini (unpeeled, coarsely grated)
1/2 cupfinely diced mushrooms
Kosher salt
freshly ground black pepper

to assemble

4 tablespoonstomato sauce
2 largeeggs
Kosher salt
freshly ground black pepper

garnish

shredded fresh basil leaves

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 hold the two peppers standing upright, tightly — a small soufflé dish works well.
2
Cut the tops off the peppers and remove the seeds. Cut a thin slice off the bottom of each pepper so they stand without tipping. Set the tops aside.
3
Remove the stem from each pepper top and finely chop the remaining flesh. Reserve.
4
Place the peppers in the baking dish and bake, uncovered, for .
5
While the peppers bake, heat a skillet sprayed with canola cooking spray over medium heat. Add the onion and cook, stirring often, for .
6
Add the grated zucchini, mushrooms, and reserved chopped pepper tops. Increase the heat to medium-high. Season with Kosher salt and freshly ground black pepper and cook, stirring often, until the mixture is dry and concentrated, about .
7
Remove the peppers from the oven. Carefully tip each upside down to drain off any liquid that has collected inside, then return them to the baking dish.
8
Divide the zucchini mixture between the two peppers. Top each with 2 tablespoons of tomato sauce. Carefully crack an egg on top of each pepper. Season with Kosher salt and freshly ground black pepper.
9
Return the dish to the oven and bake until the eggs are set to your desired doneness, about . Using a large spoon, transfer each pepper to a plate and garnish with shredded fresh basil.

Chef's Notes

Choose peppers that are roughly the same size with flat shoulders so they sit upright easily. Red, yellow, or orange peppers will be sweeter than green after roasting; any color works. The vegetable filling does the work that butter and cream do in the Blue version. Cooking it until the mixture is dry and concentrated is the key — wet filling will weep into the pepper and dilute the egg.