Vegetable Baked Eggs with Cheese
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Vegetable Baked Eggs with Cheese
This recipe makes 3 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 310310 cal |
| pro | 16 g16g pro |
| total fat | 21 g21g total fat |
| sat.fat | 8 g8g sat.fat |
| carb | 17 g17g carb |
| fibre | 4 g4g fibre |
| chol | 219 mg219mg chol |
| sodium | 567 mg567mg sodium |
| potassium | 428 mg428mg potassium |
| % RDI: | - |
| calcium | 2020 calcium |
| iron | 1313 iron |
| vit A | 1818 vit A |
| vit C | 4747 vit C |
| folate | 2424 folate |
Eggplants cooked with peppers, onions and tomatoes make a rich base for baked eggs and cheese. We've used Canadian Fontina cheese, but other sweet and mild cheeses, such as Canadian Havarti or Brick, would also be excellent.
Ingredients
-
1 large eggplant (about 1 lb/450 g)
3/4 tsp salt
3 tbsp olive oil
1 Spanish onion, chopped
2 hot peppers, seeded and chopped
1 cubanelle or other sweet pepper, seeded and chopped
2 cloves garlic, minced
1 tsp chopped fresh rosemary (or 1/2 tsp crumbled dried)
1/2 tsp Spanish smoked paprika
1 can (398 mL) diced tomatoes
6 eggs
1-1/2 cups shredded Canadian Fontina cheese
Preparation
Peel about two-thirds of the eggplant, leaving thin vertical stripes intact; cut into 3/4-inch (2 cm) cubes. Toss with 1/2 tsp of the salt ; let stand for 15 minutes. Drain on clean towel; wrap and press out excess liquid.
In Dutch oven, heat oil over medium-high heat; fry eggplant, stirring often, until lightly browned, about 5 minutes. Add onion, hot and sweet peppers and garlic; fry, stirring often, until tender-crisp, 5 to 6 minutes. Stir in rosemary, paprika and remaining salt ; cook, stirring, for 1 minute.
Stir in tomatoes and 1/3 cup water; cover and cook over medium heat, stirring occasionally, for 10 minutes. Scrape into lightly greased 13- x 9-inch (3 L) baking dish.
Make 6 depressions in mixture; break 1 egg into each. Sprinkle evenly with cheese. Bake in 400°F (200°C) oven until egg whites are set and yolks are still runny, about 15 minutes.
Makes 3 to 6 servings.
In Dutch oven, heat oil over medium-high heat; fry eggplant, stirring often, until lightly browned, about 5 minutes. Add onion, hot and sweet peppers and garlic; fry, stirring often, until tender-crisp, 5 to 6 minutes. Stir in rosemary, paprika and remaining salt ; cook, stirring, for 1 minute.
Stir in tomatoes and 1/3 cup water; cover and cook over medium heat, stirring occasionally, for 10 minutes. Scrape into lightly greased 13- x 9-inch (3 L) baking dish.
Make 6 depressions in mixture; break 1 egg into each. Sprinkle evenly with cheese. Bake in 400°F (200°C) oven until egg whites are set and yolks are still runny, about 15 minutes.
Makes 3 to 6 servings.
- Keywords : Main Course; Bake; Cheese; Eggs; Tomatoes; 400 calories;
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